Preheat your oven to 180°C (350°F).

In a mixing bowl, combine the crushed digestive biscuits or graham crackers with the melted butter. Mix until the crumbs are well coated.

Press the mixture firmly into the base of a 8-inch springform pan to form an even layer. Bake in the preheated oven for about 10 minutes, then remove and let cool.

In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy.

Add the caster sugar and continue to mix until well combined.

Mix in the vanilla extract, sour cream, and plain flour until smooth.

Add the eggs one at a time, mixing on low speed after each addition just until blended. Be careful not to overmix.

Pour the cheesecake filling over the cooled biscuit base and smooth the top.

Bake the cheesecake in the preheated oven for about 50-60 minutes. The center should be just set but still slightly jiggly.

Once baked, turn off the oven and crack the door open slightly, allowing the cheesecake to cool in the oven for about 1 hour. This helps prevent cracking.

After cooling, refrigerate the cheesecake for at least 4 hours or overnight for the best results.

In a medium bowl, combine the halved and diced strawberries, lemon juice, and granulated sugar. Toss to coat and let it sit for about 15-20 minutes to allow the strawberries to release their juices.

In a small saucepan, combine the cornflour and water over low heat, stirring until it forms a smooth paste.

Add the strawberry mixture to the saucepan and cook over medium heat until it starts to thicken, stirring gently. This should take just a few minutes.

Once thickened, remove from heat and stir in the 1/2 tsp vanilla extract. Let it cool slightly.

Once the cheesecake has completely chilled, carefully remove it from the springform pan.

Spoon the strawberry topping over the cheesecake evenly.

Slice and serve chilled. Optionally, you can serve with whipped cream for a delightful touch.