1.Preheat oven to 160°C. Lightly grease a 20cm spring-form pan and place on an oven tray.
2.In a bowl, combine crumbs and butter until combined. Using the back of a spoon, press firmly into base and sides of pan. Bake for 5 minutes.
3.In a food processor, pulse cream cheese, sugar and half strawberries until smooth. Add eggs, pulse for 1-2 minutes until smooth. Pour in cream, pulse a few seconds until just combined.
4.Pour into biscuit case. Bake for 1 1/4 hours until slightly puffed with a slight centre wobble. Turn off oven. Leave cheesecake in oven to cool completely, with door ajar. Chill for 4 hours or overnight.
5.In a small saucepan, heat icing sugar and remaining strawberries on a high for 15 minutes. Stir in lemon juice. Roughly mash a few strawberries. Transfer to a heatproof bowl to cool completely.
6.Serve cheesecake topped whipped cream, strawberry sauce and extra fresh strawberries.
Cheesecake “wobble” should only be slight if done. if it wobbles back and forth you need more cooking time.Note