Crush or blend the biscuits so they’re like coarse sand. I use a ziplock bag and a rolling pin.
Stir in the sugar and melted butter.
Tip into a large springform cake tin, then flatten and compress with the back of spoon or the bottom of a tumbler.
Cook for 5 mins, then set aside to cool. Don't turn the oven off.
Make the strawberry sauce
Put the strawberries in a pan with the sugar and lemon juice.
Place over a medium-low heat and simmer for about 10 minutes until broken down.
Blend to a puree and set aside to cool.
Make the filling
Put the cream cheese, double cream, eggs, flour, sugar and vanilla in a large bowl. Use your whisk to mix them together until just combined. Don't keep whisking after that as you don't want to introduce too much air.
Put it all together
Pour the half cheesecake batter into the tin on top of the biscuit base.
Drizzle half the strawberry sauce on top.
Add the rest of the cheesecake batter, then the rest of the strawberry sauce.
Gently swirl the surface with a skewer or the handle end of a spoon.
Bake for 45 mins until firm but slightly wobbly if shaken. If it ripples, it's not cooked through.
Run a sharp knife carefully around the inside of the tin to ensure the cheesecake doesn't stick, which can cause cracks as it cools.
Place on a rack to cool, then cover and chill overnight.
Serve
Once chilled, run a knife around the inside of the tin again and unlock to release the sides. It should then lift onto a board cleanly.
Slice with a sharp knife and enjoy!
Video
Notes
If you want to ensure a perfectly even rise and avoid cracks, I recommend investing in a 'cake belt', which is simply a piece of oven-safe material that you soak in water and wrap around the outside of your cheesecake tin.It insulates the contents of the tin so that the outside edges doesn't cook too far ahead of the centre, therefore ensuring an even bake. It's great for cakes too, especially if you want them rise level without doming.