• Preheat the oven to 180℃.

Crust

• Crush the biscuits. Add a pinch of salt. Pour the melted butter over the biscuits and transfer into the 20 cm diameter cake tin.
• Press down the crumbs with a glass. Bake for 15 minutes. Take out of the oven and let cool. Decrease the temperature to 160℃.

Cheesecake

• Heat up the mascarpone cheese in the microwave for a few seconds. The mascarpone should be creamy and warm - not too warm and watery.
• Add sugar and give it a proper mix with an egg whisker or hand mixer. Add vanilla sirup, eggs and stir well. Add cornstarch and mix until the cornstarch disappears.
• In the end, add sour cream and stir in well until it's combined.
• Pour the cheesecake mixture into a cool cheesecake crust. On the bottom of the oven put a deep baking pan with boiling water. Bake the cheesecake for 55 minutes. If the cheesecake jiggles like a milk, bake for another 5 minutes. You know the cheesecake is done when it jiggles like a jello.
• Turn the heat off. Crack open the oven and let the cheesecake chill in the oven for another 50 minutes to slowly cool. Take it out of the oven and let cool completely. Once it's cooled, put it in the fridge for at least 5 hours or overnight.
• Before serving add FRULOVE IN JELLY STRAWBERRY on top with fresh strawberries.