For the base
Put the digestives to the blender and crumble them. Mix with the margarine. Take a 20 cm loose-bottomed tin and press the digestives-margarine mix with our fingers so as to form a thin layer.
Bake in a preheated oven at 180 C for 10 to 12 minutes. Take it out and let it cool.
For the filling
Mix the heavy cream with the sugar to become chantilly and add the cream cheese and fold gently. Spread the mixture above the digestives evenly and put in the fridge for an hour.
For the topping
Take the cheesecake out of the refridgerator and put the strawberry marmelade slightly calded on the microwave, so as to spread more easily.
On top decorate with fresh strawberries cut in half. Unmold carefully and serve.