Using a rolling pin as a bashing tool, place your digestive biscuits inside a pillow case along with the cinnamon and bash until your digestive biscuits become biscuit crumbs.

Flour the bottom and sides of your cake tin so that the cheesecake wont stick later on.

In the cake tin mix together the melted butter with the biscuit crumbs until it becomes a soft mixture. Pat it down so that it becomes the bottom layer of the cake tin.

In a mixing bowl and using a hand mixer mix the sugar into the soft cheese until it becomes light and fluffy.

Add ¾ of the strawberries, the honey, the eggs, and the vanilla essence and mix well. The strawberries will now be like small lumps and the mixture will have a lovely colour in it thanks to the strawberries. Plus also make sure the eggs are well mixed in and that there is no leftover mixture up the side of the bowl.

Using a wooden spoon add the single cream and then spoon into the cake tin.

Flatten down the strawberry mixture and place it into the Instant Pot on top of 200ml of water and on the steam shelf. Place the lid on top of the Instant Pot and set it to the manual function and seal the top. Cook it for 40 minutes and then allow to cool for 10 minutes.

Once done manually remove the pressure and remove from the Instant Pot.

Decorate the top with the rest of your fresh strawberries.

Allow to cool down for a little while then place in the fridge for a couple of hours and then serve.