To prepare base, grind ginger biscuits in a food processor until they become fine powder. Add melted butter and grind until well mixed. Pour mixture into cake pan and smooth out flat.
Place cake pan in preheated oven and bake for 10 minutes. Remove cake pan and set aside to cool.
Preheat oven at 150’C/ 300°F/ Gas 2.
To prepare cheesecake filling, beat cream cheese, sugar, flour and vanilla extract in a large bowl until well blended. Add sour cream and mix well. Add eggs one at a time, blended well after each.
Pour the mixture over base. Place in the oven and bake for 40 minutes or until the centre is almost set. Remove from oven, let cool completely in pan and then cool in fridge for 4 hours or until it feels set. Remove cheesecake from fridge and decorate with fresh strawberries.
To make strawberry sauce, put half of the strawberries into a food processor or blender and add the icing sugar and blend until it becomes a smooth sauce. Decorate your cheesecake with the rest of the strawberries and pour the sauce over. Enjoy!