Baked Cheesecake

We place the butter biscuits in a food processor and blend them well until fine.

We add the sugar and melted butter to the crushed biscuits, then blend again until the mixture looks like wet sand.

We line the cheesecake pan with parchment paper on the bottom and sides, spread the biscuit mixture evenly, and press it firmly to form a solid base. Then, we place it in the refrigerator to chill and set.

In another bowl, we add the cream cheese and beat it with an electric mixer until it becomes smooth and creamy.

We add the powdered sugar to the cream cheese and continue beating until the sugar dissolves completely and the mixture becomes smooth.

We add the eggs one at a time along with the vanilla extract, mixing well after each addition until fully incorporated.

We add the sour cream to the mixture and beat until fully combined.

We add the heavy cream and mix until the batter becomes smooth and creamy.

We pour the cheesecake mixture over the biscuit base and spread it evenly to cover the entire surface.

We preheat the oven to 160°C (320°F), place the pan on the middle rack, and put a tray of warm water on the lower rack. We bake the cheesecake for 80 minutes until the edges are set while the center remains slightly jiggly.

Once baked, we turn off the oven and leave the cheesecake inside with the door slightly open to cool gradually and prevent cracks, then remove it and let it cool completely at room temperature.

After it cools, we refrigerate the cheesecake for 24 hours until fully set, then top it with strawberry sauce before serving and serve it cold.