1-First, preheat your oven to 160C/320F for standard settings or 140C/295F if using a fan. This sets the stage for even baking without any fuss.

2-Next, prepare a 20cm springform cake tin by turning the base upside down, buttering it lightly, and adding parchment paper with an overhang before clipping the sides and lining them too.

3-For the biscuit base, crush 200g of plain biscuits or crackers to fine crumbs and mix with 120g of melted unsalted butter until it looks like wet sand. Press this mixture evenly over the base and up the walls of the pan for a sturdy foundation.

4-Now, for the filling, beat 500g of softened cream cheese until smooth, add 2 tbsp of plain flour and mix briefly, then stir in 1 tsp vanilla extract, 1/2 cup full-fat sour cream, 1 1/2 cups caster sugar, and the zest of 1 lemon just until combined.

5-Adding Eggs and Baking: Add the 3 eggs one at a time, mixing briefly after each to keep the batter smooth without overbeating. Pour this filling into your prepared crust and bake for 55 minutes until the top is light golden, not cracked, and still a bit jiggly in the center. Cool it slowly by leaving the oven door open about 8 inches, then refrigerate for at least 4 hours.

6-Once cooled, remove the pan sides and slide the cake off using the parchment overhang.

7-For the strawberry topping, combine the diced half of 500g strawberries with 1/2 tsp vanilla extract, 1/2 cup white sugar, and 2 tbsp lemon juice in a saucepan. Simmer for 10 minutes to break down the berries, mix 1 1/2 tsp cornflour with 2 tbsp water, stir it in, add the halved strawberries, and cook for 1 more minute. Let it cool until syrupy, adjusting with a little water if needed, then spread over the cheesecake, position the halved strawberries facedown, and chill for 2 more hours before serving.