Preheat your oven to 325°F (160°C).

In a mixing bowl, blend the crushed digestive biscuits with melted coconut oil and brown sugar until the mixture resembles wet sand.

Firmly press this mixture into the base of a 9-inch springform pan to create a solid crust.

Bake for 10 minutes, then allow it to cool completely.

In another bowl, whip the softened cream cheese until it’s creamy and smooth.

Gradually incorporate the powdered sugar, mixing until well combined.

Add the almond extract, then beat in the eggs one at a time, ensuring each is fully mixed before adding the next.

Stir in the lemon juice and lemon peel until everything is evenly blended.

Pour the cream cheese filling over the cooled crust, smoothing the top with a spatula.

Bake for 50-60 minutes, until the center is slightly wobbly but set.

Once done, turn off the oven and let the cheesecake sit inside for an hour to cool down gradually.

After cooling, let the cheesecake reach room temperature before transferring it to the refrigerator.

Chill for at least 4 hours or overnight for the best texture.

When ready to serve, adorn the cheesecake with sliced strawberries and a generous dollop of whipped cream on top.