Strawberries and Cream Cheesecake

200g packet granita biscuits
100g butter, melted
250g strawberries, hulled, quartered
500g cream cheese, softened
1/2 cup SPLENDA® Granular
2 eggs
2 teaspoons vanilla extract
300mls thickened cream
Fresh strawberries, to serve

Method
Preheat oven to 170°C/150°C fan-forced. Grease a 6cm-deep, 22cm round springform pan. Place biscuits in food processor. Process biscuits until finely chopped. Add butter. Process until combined. Press mixture evenly over base of prepared pan. Refrigerate for 20 minutes.
Meanwhile, place strawberries and 2 tablespoons of cold water in a small saucepan over low heat. Simmer for 2 to 3 minutes or until strawberries have softened and most of the liquid has been evaporated. Set aside.
Using an electric mixer, beat cream cheese and SPLENDA® until smooth. Add eggs, one at a time, beating well between additions. Gradually add vanilla and cream, beating until combined. Gently swirl (marble) strawberry mixture into cheesecake mixture. Pour into prepared pan. Place pan on a baking tray.
Bake for 50 to 55 minutes or until just set (cheesecake will wobble slightly in centre). Turn off oven. Cool cheesecake in oven for 3 hours with door ajar. Refrigerate overnight. Serve with berries.