Prepare the Biscuit Base: Place the digestive biscuits into a large zip-lock bag and crush them thoroughly with a rolling pin until fine crumbs are formed. You'll hear a satisfying crunching sound as they break down. Alternatively, pulse them in a food processor until they resemble fine sand. Melt the butter gently in a small saucepan or microwave until it's a shimmering, golden liquid. Pour the melted butter over the biscuit crumbs and mix well until every crumb is coated and the mixture looks like wet sand.

Layer the Base: Divide the buttery biscuit mixture evenly among 6-8 small jars (about 200ml capacity each). Use the back of a spoon or a small pestle to press the crumbs down firmly into an even layer at the bottom of each jar. This ensures a stable, crunchy base. Once pressed, you should see a compact, golden-brown layer. Pop the jars into the fridge to chill while you prepare the filling.

Whip the Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese with the sifted icing sugar and vanilla bean paste using an electric mixer on medium speed. Continue beating for 2-3 minutes until the mixture is light, fluffy, and a pale, uniform cream colour, with no lumps visible. Scrape down the sides of the bowl to ensure everything is well incorporated.

Fold in the Double Cream: In a separate bowl, whip the double cream until it forms soft peaks. You'll notice the cream becoming visibly thicker and aerated, holding its shape gently. Carefully fold the whipped cream into the cream cheese mixture using a spatula. Use a gentle, lifting motion to combine them, preserving the airiness of the whipped cream. The mixture should become even lighter in colour and have a wonderfully smooth, cloud-like texture.

Fill the Jars: Spoon or pipe the cheesecake filling into the chilled jars, on top of the biscuit base. Fill them nearly to the top, leaving about 2-3 cm for the strawberry topping. Smooth the top gently with the back of a spoon. The filling should look creamy white and perfectly smooth. Return the filled jars to the fridge to chill for at least 2 hours, or until the filling is firm to the touch and holds its shape when gently pressed.

Prepare the Strawberry Topping: While the cheesecakes are chilling, prepare your topping. In a small saucepan, combine the sliced strawberries, caster sugar, and lemon juice. Cook over a medium heat, stirring occasionally, for about 5-7 minutes. The strawberries will soften and release their juices, creating a vibrant, glossy, ruby-red sauce, and you'll smell their sweet, summery aroma filling your kitchen. You can leave some strawberry chunks for texture or mash them slightly with a fork for a smoother consistency. Let the topping cool completely.

Assemble and Serve: Once the cheesecake filling is firm and the strawberry topping is cool, spoon a generous amount of the strawberry mixture over the top of each cheesecake jar. The bright red of the strawberries will pop beautifully against the creamy white filling. Garnish with a fresh mint leaf if desired. Serve immediately or keep chilled until ready to enjoy.