Ingredients

• 1/3 cup balsamic vinegar
• 1/2 cup caster sugar
• 500g strawberries, halved
• 185g sweet biscuits, crumbed
• 90g butter, melted
• 3 x 250g blocks cream cheese, softened
• 1 1/3 cups extra caster sugar
• 250 ml (1 cup) sour cream
• 3 eggs

Directions

1. Combine vinegar and sugar in large bowls, stir until sugar almost dissolved. Add strawberries, stirring to coat. Stand for at least 1 hour, then drain and reserve syrup.
2. Line base and sides of 24cm spring pan with baking paper. Wrap the outsie of the pan with two layers of foil and secure with string. Combine biscuits and butter in a small bowl, Press mixture into base of prepared pan. Chill until firm.
3. Beat cream cheese and extra sugar with electric mixer until combined. Add sour cream, beat until smooth. Gradually add eggs and beat until just combined.
4. Arrange half of strawberries over prepared biscuit base. Pour cream cheese mixture over them .
5. Place springform pan in a large baking dish and fill the dish with boiling water to come halfway up sides of pan.
6. Bake at 160C for 30-35 mins, then lightly cover with a sheet of foil to prevent browning. Bake further 15 mins or until just set. Cool in oven with door ajar for 1 hour. Chill overnight.
7. Place reserved syrup in small saucepan, bring to boil. Simmer medium heat 5 minutes, Allow to cool before spoonign over cheescake and topping with remaining strawberries.
8. Eat & Enjoy!