• Get an 8-inch or 20 cm springform cake pan. Turn the base upside down and grease with butter Note 1. Place baking paper on the base and clip into the springform pan. Grease the side with butter and line with baking paper. See photo.
  
• Preheat oven to 160 C (320 F). Blitz the biscuits in the food processor or crush into fine crumbs and combine with melted unsalted butter. It should look like wet sand. Then, press it firmly onto the bottom and sides of the prepared pan using a spoon or the bottom of a measuring cup Note 2. No need to bake the crust at this point.
• Use a stand mixer or handheld beater to beat the cream cheese until just smooth, about 20 seconds on speed 4.
• Add flour and beat for 5 sec until incorporated. Add vanilla, sour cream, sugar and lemon zest. Beat until just combined about 10 sec. Add eggs one at a time. Beat until incorporated. Pour batter into prepared crust.
• Bake for 50-55 mins until filling is set. The cake should slightly jiggle in the centre when you move the pan. It will continue to cook as it cools. Let the cake cool in the pan and then refrigerate for at least 4 hours or overnight, preferably.

Strawberry Sauce

• In a saucepan, stir together chopped strawberries, vanilla extract, sugar, and lemon juice. Turn on the fire over medium heat and bring the sauce mixture to simmer until strawberries break down, about 10 mins.
• Mix cornflour with water and stir into the sauce mixture.
• Add halved strawberries and cook until softened, about 1 min. Remove from heat and cool. The sauce will get thick as it cools. Thin it out with a tiny splash of water to achieve a 'pourable' consistency.
• Gently cover top of the cheesecake with sauce. Make it look great by forming a single layer of halved strawberries facing down. Refrigerate for at least 2 hours before serving.