Heat the oven at 175 °C. Mix the blended biscuits, butter and sugar together until you get a homogeneous mixture. In a round cake tin, form a base core from using the mixture and then bake for 10 minutes.
For the filling: Whip the cream cheese, sugar and vanilla together. In another bowl, beat the sweet cream and two tablespoons of sugar until you get a firm mixture and add it to the cream cheese mixture. Mix everything to get a homogeneous mixture. The thus prepared filling is applied on the cooled biscuit base. Leave in the refrigerator to harden for 2-3 hours. Top with strawberry jam.