Baked Strawberry Cheesecake: A Creamy, Fruity Delight

Preheat your oven to 325°F (160°C). Grease and line a 9-inch springform pan with parchment paper.
In a bowl, mix the crushed biscuits and melted butter until well combined. Press this mixture firmly into the bottom of the pan.
Bake for 10 minutes, then remove from the oven and set aside to cool.
Make the Cheesecake Filling:

In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add the eggs, one at a time, mixing well after each addition.
Stir in the vanilla extract, sour cream, and strawberry puree until fully combined.
Bake the Cheesecake:

Pour the cheesecake batter over the cooled biscuit base.
Bake for 45-50 minutes, or until the edges are set and the center is slightly wobbly.
Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour to cool gradually.
Make the Strawberry Topping:

In a saucepan, combine the sliced strawberries, sugar, and lemon juice. Cook over low heat for 5-7 minutes, stirring occasionally, until the strawberries release their juices.
If you prefer a thicker sauce, stir in the cornstarch mixture and cook for another 2 minutes, until thickened. Let cool.
Chill & Serve:

Once the cheesecake has cooled, refrigerate for at least 4 hours, or overnight, to set completely.
Before serving, spoon the strawberry topping over the cheesecake.
Enjoy!

Slice and enjoy this creamy, fruity cheesecake with extra fresh strawberries for an added burst of flavor!
Serving and Storage Tips: