Preheat the oven to 170ºC/ 340ºF conventional oven.

Cut the strawberries in quarters and on a baking sheet lined with baking paper, toss them with the granulated sugar and lemon juice. Bake them for 30 minutes. Then let them cool down while preparing the rest of the cheesecake.

Lower the oven temperature to 160ºC/ 325ºF conventional oven. Prepare a 23 cm/9-inch springform pan lined with parchment paper in the bottom.

In a food processor, add the cookies and granulated sugar and blend it all together until a fine sand-like texture. Melt the butter and add it to the food processor. Blend it together with the blended cookies.

Add the cookie crumbs and press the cookie crumbs down with the bottom of a glass, and up against the side of the pan, so it flattened out. Bake it for 10 minutes. After it's baked, keep the oven turned on.

While the crust bakes, prepare the crumble. Add all-purpose flour, brown sugar and granulated sugar to another bowl and mix it together. Add the butter and with a fork, mix it together until it forms a crumbled structure and there is no dry flour left. Set aside both toppings while making the cheesecake filling.

With a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese for 1 minute on low speed. Then add the granulated sugar and let it mix for 1 minute on low speed. Scrape down the side of bowl mix it together for another 30 seconds.

In a small bowl, mix together the sour cream and cornstarch until smooth. Add it to the cream cheese with the vanilla extract and let it mix on low speed until combined.

Then add two eggs at a time and let it mix on low speed until combined. Once all the eggs have mixed in, scrape down the sides of the bowl and give it a final mix to make sure all the ingredients have incorporated.

Pour the cheesecake batter into the springform pan. Gently divide the roasted strawberries first on top of cheesecake, followed by the crumble.

Boil water in a kettle. Place the springform pan in a 25 cm/10 inch cake pan. Place the cake pan in another baking pan or roasting pan and fill it with hot water ⅔ up the side of the pan.

Bake for 1 hour and 20-30 minutes. Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a small jiggle in the middle. Turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour.

Then take it out of the oven and remove it from the water bath. Take off the aluminium foil, if added, and place the cheesecake on a cooling rack. Let it cool down fully for about 1 hour to room temperature.

Finally, once at room temperature, place it in the fridge and let it set for at least 6 hours, preferable overnight before eating.