Cut out some parchment paper and line the base of the tin.

If you are using frozen strawberries, dry them off after defrosting with kitchen paper. Mash the strawberries or put them in a blender to smooth. Place all your digestives / Graham Crackers in a zippy bag, and using a rolling pin bash them until they become fine crumbs.

In a mixing bowl (large enough to hold the digestives) melt the butter for 30 seconds in the microwave. It should be liquid. If not, heat for a further 10 seconds, or until it has completely melted. Add the crumbed digestives to the butter and mix very well until it is all incorporated.

Lightly (vegetable) oil the base of your tin if using a large tin. Transfer the digestives mixture to the baking pans.

Use the bottom of a glass or other object and compress the digestives mixture as much as possible. The harder it is the less likely it will come apart when you take it out of the pan. Use the back of your hand and go along the edges pushing the mix down and compressing.

Add the icing / powdered sugar (if using) to the cream and whip up until just before stiff. Add the cream cheese and mix in well. Add your blended strawberries but keep 2 tablespoons back for garnish if you would like, and mix until everything is incorporated.

Brush the side of the tins all around with some vegetable oil or spray to prevent the pie from sticking then add the filling just like in the photo below.

Use a spatula and carefully smooth the surface of the mixture. Place in the fridge for 4 hours MINIMUM.

When ready to serve you can decorate the top or leave it plain. the choice is yours!