Step 1 Invert base of a 23cm round springform pan (base measures 22cm). Grease base and side and line base with baking paper.
Step 2 Reserve 4 biscuits. Process remaining biscuits in a food processor until finely crushed. Add butter. Process until combined. Press over base and up side of pan. Refrigerate while making filling.
Step 3 To make filling, process strawberries in same, clean food processor until smooth. Strain through a fine sieve, discarding seeds.
Step 4 Place marshmallows and 2 tablespoons water in a large heatproof bowl. Microwave on High (100%) in 30 second bursts for about 1 to 2 minutes, or until marshmallows are melted. Remove.
Step 5 Process cream cheese, sugar and vanilla in same, clean food processor until smooth. Add marshmallow mixture and strawberry puree. Process until combined. Transfer to a large bowl. Fold in whipped cream. Pour into biscuit case. Cover.
Step 6 Refrigerate for at least 6 hours, or overnight until firm.
Step 7 To serve, cut reserved biscuits in half. Decorate cheesecake with whipped cream, strawberries and reserved biscuits