1-Preheat the oven: preheat the oven to 160°C/320°F for standard settings or 140°C/295°F if using a fan or convection oven. Prepare a 20cm springform cake tin by turning the base upside down, lightly buttering it, placing a square piece of parchment paper on top, then clipping the sides into the pan, and buttering and lining the sides as well.

2-Prepare the biscuit base: break the biscuits roughly by hand and blitz them until they form fine crumbs, then add the melted butter and blitz briefly until the mixture resembles wet sand. Pour this into the prepared pan, spread it over the base, and press the crumbs up the sides before flattening everything evenly.

3-Make the filling: beat the softened cream cheese until smooth without aerating it, add the flour and mix briefly, then incorporate the vanilla extract, sour cream, sugar, and lemon zest until just combined.

4-Add the eggs: add the eggs one at a time, mixing after each until just incorporated, then pour the mixture into the biscuit crust. Bake for 55 minutes until the top is light golden brown, not cracked, and the center slightly jiggles when shaken. After baking, cool the cheesecake in the oven with the door open slightly for 20 minutes, then refrigerate for at least 4 hours before removing the pan sides and sliding it off the base using the parchment overhang.

5-Prepare the strawberry topping: combine the diced strawberries, vanilla extract, sugar, and lemon juice in a saucepan and bring to a simmer, cooking until the strawberries break down, about 10 minutes. Mix the cornflour with water, add it to the saucepan and stir, then add the halved strawberries and cook for another minute to soften. Remove from heat, let it cool so the sauce thickens, and adjust consistency with small amounts of water if needed before spreading over the cheesecake and refrigerating for at least 2 hours.