To make the crumble topping, preheat the oven to 160°C/Gas mark 3. Combine all the ingredients in a food processor and blend until the mixture is the texture of breadcrumbs.

Spread out the crumble on a baking tray and bake for 30-40 minutes, being sure to stir the crumble mixture every 10 minutes. Remove when the mixture is golden brown and set aside to cool.

To make the berry coulis (in advance), place all the ingredients in a small pot and bring it to a simmer. Cook for around 15 minutes until it's thickened and a mixture starts to gel around the edges. All ow to cool.

For the cheesecake, soak the gelatine in a bowl of cold water for about 5 minutes. Squeeze the bloomed gelatine and place it in a small bowl and cover with about 50 mils of cream. Microwave for 30 seconds until the gelatine dissolves. Set aside to cool slightly (should it set, simply microwave for 15 seconds until it dissolves again)

Mix the cream cheese, sugar, and berry coulis in a bowl and whip until well combined and smooth. Use an electric mixer for this.

Whip the cream in a separate bowl until stiff. Fold the gelatine into the cream mix

Add this to the cream cheese. Mixture and whip until just combined. You can do this by hand or add it to the bowl of the electric mixer briefly.

To assemble the cheesecake, spoon a layer of crumble into the bottom of your serving glass and top with a few spoonfuls of the strawberry cheesecake mix. refrigerate until ready to serve.

Decorate with fresh cream (optional) a drizzle of berry coulis and a slice of fresh strawberries & fresh raspberries.