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. Then clip into the springform pan - excess paper will stick out.

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 and it resembles wet sand.

Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls.

Use something with a flat base and vertical edges to press the crumbs up the wall almost to the top of the sides, and flatten the base.

Use a mixer or beater to beat the cream cheese until just smooth, no longer than 20 seconds on speed 4.

Add flour, beat for 5 seconds on speed 4 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, and after the last one, beat just until the egg is fully incorporated.

Pour into prepared crust.

Bake for 55 minutes. The top should be a very light golden brown, not cracked, and near perfectly flat.

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

Refrigerate for 4 hours+ in the pan.

Remove sides. Use overhang paper to slide cheesecake off the cake pan.

Place chopped strawberries, vanilla, sugar and lemon juices in a saucepan. Stir then 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 to soften.

Remove from stove and cool.

Once cool, stir and adjust thickness with a tiny touch of water.

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

Refrigerate 2 hours+.

Slice and serve with remaining Strawberry Sauce!