Method

1. Grease a 20cm x 30cm (base measurement) lamington pan and line the base and 2 long sides with baking paper, allowing the sides to overhang. Place the strawberry and sugar in a medium saucepan over medium heat. Cook, stirring occasionally, for 10 mins or until the strawberry breaks down and mixture thickens slightly. Set aside to cool slightly. Transfer to a blender and blend until smooth.
2. Place the combined biscuit in a food processor and process until finely crushed. Add the butter and process until well combined. Press the biscuit mixture into base of the prepared pan. Place in the fridge for 30 mins to chill.
3. Preheat oven to 150C. Spread the jam evenly over the biscuit base.
4. Process the cream cheese, sour cream and extra sugar in a clean food processor until smooth. Add eggs and process until well combined. Add half the strawberry puree and process until well combined. Pour over biscuit base in pan. Drizzle with remaining strawberry puree. Swirl with a skewer to marble.
5. Bake for 30 mins or until just set. Turn oven off. Leave the cheesecake in oven, with the door ajar, to cool completely. Place in the fridge for 2 hours to chill. Cut into pieces to serve.