• In a food processor add the biscuits and process them until crushed. Add melted butter and combine using a spoon.
• Transfer the biscuit crumbs into an 8’ inch cheesecake or springform pan and press down evenly with a cup or a spoon. Set it in the fridge for 10-15 minutes.
• In a stand mixer add the cream cheese and beat it for 2 minutes. Pour in the sugar and beat on medium speed for about 2-3 minutes or until the sugar is incorporated.
• Then add the cornstarch and beat for a few seconds then add the condensed milk and beat for 2-3 minutes until the condensed milk is incorporated.
• Finally, pour the heavy cream and mix for 2 minutes or until there are no lumps. Don't over mix the batter.
• Cover the edges and the bottom of cheesecake pan with parchment paper
• Transfer the filling on top of the biscuit base. Wrap the cheesecake pan with two layers of aluminum foil so nothing leaks out.
• Set the cheesecake pan in a bigger baking pan with hot water creating a water bath.
• Bake the cheesecake in a preheated oven @160 Celsius for about 1 hour.
• Once it is baked fully leave it for 2-3 hours to set at room temperature. Then put it in the fridge for 6 hours preferably overnight.

Making Strawberry Sauce

• In a saucepan over low heat add the 500 g of strawberries, water, and sugar, stir together until the sugar is dissolved..
• Heat the mixture to boiling and stir time to time.
• In a small bowl dissolve the cornstarch and water well.
• Pour cornstarch mixture into the boiling strawberry mixture.
• Stir on low heat for 5-8 minutes or until the mixture has thickened.
• Remove the pan from the heat.
• If you want a nice red color to add a few drops of red food coloring. It's optional.
• Leave it to cool for 20 minutes then add 250 quartered strawberries and stir well.
• Leave the sauce to cool completely, then transfer it to a jar and keep it in the refrigerator.