Kathy's Strawberry Cheesecake

Directions
Preparation:1hour  ›  Cook:45min  ›  Extra time:4hours chilling  ›  Ready in:5hours45min 

1. Combine biscuit crumbs, sugar, cinnamon and butter in a bowl. Press into the bottom of an ungreased 22cm cheesecake tin. Chill base in fridge for 30 minutes.
2. Preheat oven to 150 degrees C.
3. Place strawberries and cornflour into a blender. Cover and puree until smooth.
4. Pour strawberry puree into a saucepan. Bring to the boil over high heat. Simmer and stir until sauce is thick and shiny, about 2 minutes. Set aside about 6 tablespoons of the strawberry sauce to use for serving; allow remaining sauce to cool down then cover and store in the fridge.
5. Beat cream cheese in a mixing bowl with an electric mixer until light and fluffy; gradually beat in condensed milk. Mix in lemon juice and vanilla extract, then beat in eggs on low speed until just combined. Pour half of cream cheese mixture over the biscuit base; spoon half of strawberry sauce by 1/2 teaspoonfuls on top of cream cheese layer. Carefully spoon remaining cream cheese mixture on top; drop remaining strawberry sauce by 1/2 teaspoonfuls on top of this. Insert a knife or skewer into the top layer and to swirl the strawberry sauce to make a pretty design.
6. Bake in preheated oven until centre is almost set, 45 to 50 minutes. Set on a cooling rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool for 1 hour longer. Keep in the fridge for at least 4 hours, even better if you can wait overnight.
7. Serve cheesecake with a dollop of reserved strawberry sauce. If the sauce it too thick, stir in a little water and mix well.