Crush the biscuits and mix with the extra-virgin olive oil to make a thick paste. Spread across the bottom of a mould and leave to cool in the fridge.
Mix the cream cheese, yogurt, walnut drink, sugar and egg yolks together in a bowl. When you’ve got a smooth mixture, fold in the beaten egg whites.
Pour the mixture into the mould on top of the biscuit base and cook the cheesecake in a bain-marie over a low heat for about 30 minutes.
Leave to cool and cover with strawberry jam.