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The classic strawberry cheesecake combo is always a crowd hit. Lighlty spread sweetened sour cream over the top of the cheesecake once chilled and add some fresh strawberries for a tasty finish.
Preheat oven to 175°C. Stir biscuit crumbs, melted butter and sugar together in a medium bowl. Press into bottom and at least 2.5 cm up sides of a 23 cm non-stick springform pan (if the pan is not nonstick, brush first with melted butter). Bake until crust is golden brown, about 12 minutes. Let cool completely on a wire rack. Reduce oven to 145°C.
Hull ½ punnet of strawberries and puree in a blender or food processor. You should have about ¾ cup puree.
Beat cream cheese and 1 ¼ cups sugar in an electric mixer fitted with the paddle attachment on low speed until smooth. Beat in vanilla until well combined. Add eggs, 1 at a time, on low speed, beating well after each addition and scraping sides of the bowl as needed. Beat in strawberry puree until blended.
Pour batter into cooled pan. Bake cheesecake about 1 hour 20 minutes or until edges are just set and centre jiggles slightly. Remove from oven and let cool on wire rack 5 minutes. Stir together sour cream and remaining 2 tablespoons sugar in a medium bowl. Spread sour cream mixture on top of the cheesecake in an even layer. Return to oven and bake 5 minutes longer. Turn oven off and prop the door ajar with the handle of a wooden spoon. Let cool in the oven for 1 hour. Remove from oven and cool completely. Place in refrigerator and chill until cold throughout, 4 to 6 hours or overnight.
Using the remaining ½ package of strawberries, halve them and arrange in concentric circles on top of cheesecake to serve.
1 ½ cups Arrowroot or Marie biscuits crumbs (about 9 ½ biscuits)
1 tablespoon sugar
5 tablespoons unsalted butter, melted
Filling and Topping
1 punnet Driscoll's strawberries
4 packets (250g each) cream cheese, at room temperature
1 ¼ cups plus 2 tablespoons granulated sugar
1 ½ teaspoons vanilla extract
1 cup sour cream
4 large eggs