1. Preheat the oven to 180°C (350°F). Line a 20cm springform tin* with baking parchment. Wrap some aluminum foil around the tin so it gets waterproof. The tin has to sit in water later on. Melt the butter.

2. Crush the cookies (use a freezer bag and rolling pin or a food processor) and mix with the brown sugar and melted butter until well combined. Transfer the crumbles to the prepared baking tin and press them to the bottom and sides to create a nice crust – it should reach almost up to the edge of the baking tin. Bake the cookie base for about 12 minutes. Take it out of the oven and let it cool down a bit. Reduce the oven temperature to 150°C (300°F).

3. For the filling, add the cream cheese, sour cream, and sugar to a large bowl and mix until well combined. Add the vanilla extract and salt and mix in. Add the eggs one after another and mix on low speed until well combined. Pour the filling into the break-baked crust and smooth out the top. Place the baking tin in a roasting pan or large baking pan – make sure there is some space around the tin and it does not touch the sides of the pan. Fill the pan with hot water so the tin with the cake sits in the water. A few inches should be enough – it does not have to go all the way up.

4. Place in the oven and bake for about 75-90 minutes or until the edges are set and the center is only slightly jiggly when you move the tin. Turn off the oven and leave the cake in the oven for another 60 minutes. Remove the cake from the oven and take it out of the water bath. Use a sharp knife and run it around the edge of the cake to loosen it from the springform tin – do not remove the tin yet. Let the cheesecake cool down completely. Place in the fridge for at least 4 hours or overnight.

5. For the strawberry topping wash the strawberries, remove the green parts and cut them into small dices. Take about 1/4 of the strawberry dices and blend until you get a smooth sauce (works in a food processor or with an immersion blender). Add that sauce to a small saucepan and mix with the cornstarch and sugar – make sure the cornstarch has dissolved completely. Bring to a boil and then remove from the heat and let cool down a bit. Add the remaining strawberries and mix them in. Let cool down completely.

6. To finish the cheesecake, remove it carefully from the tin and place it on a serving plate. You can either pour the strawberry topping over the cake so it flows over the edge or you make a little whipped cream barrier along the edge of the cheesecake to keep it in the center like I did. That’s up to you. I recommend to place the cheesecake in the fridge for another hour before serving but you can actually serve it right away if you like. Keep leftover cake in the fridge. If you have any.