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Place the digestive biscuit (12) into a freezer or sandwich bag and bash gently with a rolling pin until crushed. Spoon the biscuits into the bases of 4 serving glasses.
To make the purée, put the strawberry (150 gram), lemon (½) and golden caster sugar (2 tablespoon) into a small saucepan. Place over a medium heat and bring up to a simmer. Cook gently for 3-4 minutes, then blend until smooth and leave to cool.
To make the macerated strawberries, mix the strawberry (120 gram) with the golden caster sugar (1 tablespoon) and vanilla extract (1 teaspoon) in a bowl and set aside for around 10 minutes.
Put the extra-creamy soft cheese (600 gram), vanilla extract (1 teaspoon), golden caster sugar (4 tablespoon), lemon (1) into a large mixing bowl. Mix with an electric beater until smooth and thick. Fold through the strawberry purée.
Divide the creamy cheesecake mixture between the serving glasses, layering it on top of the crushed biscuits. Spoon the macerated strawberries over the top.
Chill the cheesecake pots in the fridge until ready to serve. These can be made the day before, if you like.