1.Spray a 20cm (8-inch) (base measurement) springform pan with oil (don’t use butter as this hardens in the fridge); line base with baking paper.
2.Process biscuits until fine. Add butter; process until combined. Press mixture firmly over base of pan. Refrigerate 30 minutes.
3.Sprinkle gelatine over the hot water in a small heatproof jug; stand jug in a small saucepan of simmering water, stir until gelatine dissolves. Cool.
4.In a medium bowl, beat cream cheese, sugar and rind with an electric mixer until smooth. Add cream; beat until smooth. Add juice, the cooled gelatine mixture and finely chopped basil; beat until combined. Pour filling over biscuit base. Cover; refrigerate about 3 hours or overnight until set.
5.Make basil-infused strawberries.
6.Just before serving, top the cheesecake with strawberries and syrup; sprinkle with basil leaves.
7.In a small saucepan, stir the water, jam, juice and basil over low heat until jam melts. Bring to the boil. Remove from heat; stir in strawberries. Cool; discard basil.
The cheesecake can be made a day ahead; store, covered, in the fridge. Use the bottom of a glass to firmly and evenly press the biscuit crumbs over the base of the pan.