1. Preheat the oven to 350°F (180°C). Line an 8-inch springform tin with baking parchment and grease lightly. Set aside. Melt the butter for the base and let cool down a bit.

2. Add the cookies and rolled oats to a food processor and mix until you get fine crumbs. Add the melted butter and mix until well combined. Transfer the cookie crumbs to the springform tin and press to the bottom and sides to create a nice crust. Bake for 8-10 minutes. Take it out of the oven and let cool down a bit. Reduce the heat of the oven to 320°F (160°C).

3. Clean and dry the strawberries, remove the green parts and add them together with the cornstarch and lime juice to a bowl. Purée with an immersion blender. Set aside

4. Mix the cream cheese with sugar, eggs, and vanilla extract in a large bowl. Add the puréed strawberries and mix in. Pour the filling into the pre-baked crust and bake the cheesecake for about 60-65 minutes – the edges should have set, but the center should still jiggle when you tap on the baking tin. Take out of the oven and let cool down completely, then place in the fridge for at least 4 hours, better overnight.

5. Remove the cheesecake carefully from the springform tin and transfer to a serving plate. Decorate the cheesecake with strawberries. I added whole strawberries, but you can also use halved or quartered strawberries. If the cake has to last a bit longer outside the fridge, I recommend brushing the cut strawberries with some warmed strawberry jam so they stay fresh longer (optional). Sprinkle the cake with some chopped pistachios to your liking before serving (also optional).