Heat the oven to 160C/140C fan/gas 3. Butter a 20cm springform cake tin and line the base with baking parchment. Blitz the biscuits to fine crumbs in a food processor, or put in a food bag and bash with a rolling pin. Tip into a bowl. Stir in the butter and the sugar until the mixture resembles damp sand. Press the mixture firmly into the base of the tin, then use the back of a spoon or a glass to press the crumbs up the side in an even layer. Chill for 20 mins to firm up.

Meanwhile, for the filling, beat the soft cheese and sugar together in a large bowl using an electric whisk until smooth and creamy. Add the eggs, one at a time, whisking well after each addition. Whisk in the soured cream, vanilla and lemon zest, then sift in the flour and fold through until just combined. Scrape the filling over the biscuit base and smooth the surface using a spatula.

Put the cheesecake on a baking tray and bake for about 1 hr 10 mins, or until the centre is just set with a very slight wobble. Turn the oven off and leave the cheesecake inside to cool with the oven door ajar for 1 hr. (This helps prevent cracking.) Once cooled, transfer to the fridge and chill for at least 4 hrs, or overnight.

Meanwhile, for the topping, put the strawberries in a sieve set above a bowl, then scatter over the sugar and toss to combine. Leave the strawberries to macerate for about 1 hr. Tip any strawberry juice from the bowl into a small pan with the jam and lemon juice, and warm over a low heat until the jam has melted and the mixture is glossy. Toss the strawberries through the jam mixture, then pile over the chilled cheesecake. Will keep chilled for up to two days. Carefully remove the cheesecake from the tin, transfer to a serving plate and slice into wedges to serve.