Method
Melt the butter and add the crushed biscuits and finely chopped nuts. Press into the bottom of a loose bottom cake tin and bake for 15 minutes at 150ºC.
Cream the cheese and sugar. Dissolve the jelly in boiling water and leave to cool but not completely set. Slowly add the cooled jelly to the cream cheese and sugar mixture followed by the milk and lightly whipped cream.
Pour into the prepared tin and chilli until firm. Decorate with fresh strawberries, toasted almonds and fresh cream (piped into mounds).
For the coulis, drain the strawberries (if using tinned) and push the strawberries through a sieve to remove the seeds. Add some juice to the sieved strawberries if necessary, add icing sugar to taste.
Serve cheesecake portion on a plate with coulis.