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For the Crust: Heat oven to 325°F. In a mixing bowl, combine crumbs, sugar, and Pecorino Romano PDO. Once combined, stir in melted butter. Transfer to a greased baking tin and bake until golden and set.
For the Cheesecake: Heat oven to 325°F. In a food processor, combine butter and cream cheese until smooth. Working in batches, add eggs and pulse mixture until combined. Add sugar, flour, cheese, baking powder, and salt. Season with nutmeg. Mix to combine. Fold in cream and vanilla. Once combined, pour mixture over Crust. Set over a water bath and bake until fully set. Let cool.
For the Balsamic Strawberries: Heat oven to 325°F. In a small baking pan, combine strawberries, sugar, and vinegar. Season with salt. Bake until strawberries are macerated and a syrup-like consistency is achieved. Using a slotted spoon, remove strawberries. Chop strawberries and fold back into syrup mixture. Transfer to a saucepan over low heat. Keep warm.
To Assemble and Serve: Place 1 slice Cheesecake on a serving plate. Spoon desired amount Balsamic Strawberries over top. Top with desired amount vanilla cream and grated Pecorino Romano PDO.