Preheat oven to 160C/320F (standard) or 140C/295F (fan/convection).

Get a 20cm/8" springform cake tin. Turn the base UPSIDE DOWN, butter lightly and place a square piece of parchment/baking paper on the base.

Butter and line the side of the pan.

Break up biscuits roughly by hand and place in a food processor.

Blitz until fine crumbs. Add butter, briefly blitz until dispersed.

Pour into the prepared cake tin. Use a spatula to spread it over the base.

Use a measuring cup to press the crumbs up the wall almost to the top of the sides.

Use a mixer to beat the cream cheese until just smooth.

Add flour, beat for 5 seconds until just incorporated.

Add vanilla, sour cream, sugar and lemon zest. Beat until just combined.

Add eggs one at a time, beat in between until just combined.

Pour into prepared crust.

Bake for 55 minutes until the top is a light golden brown.

Cool the cake in the oven for 20 cm / 8" with the door open.

Refrigerate for 4 hours+ in the pan.

Remove sides and using overhang paper, slide cheesecake off the cake pan.

Place chopped strawberries, vanilla, sugar and lemon juice in a saucepan. Bring to simmer over medium heat.

Simmer for 10 minutes until strawberries breakdown.

Mix cornflour with water, then add into saucepan and stir.

Add halved strawberries and cook for 1 minute.

Remove from stove and cool; sauce will thicken as it cools.

Spoon onto cheesecake so it’s covered with a single layer of strawberries.

Refrigerate for 2 hours+.

Slice and serve with remaining Strawberry Sauce!