• Firstly take spring form cake tin and cover it with aluminium foil and set aside
• Add the digestive biscuits in to a blender jar and blend it to fine powder
  
• Now add the biscuits crumbs in to a mixing bowl, add melted butter and mix it well
  
• Add the biscuits crumbs into spring form pan and press it using a spoon or using a back of cup press it really tight to the tin and place it in freezer for 10-15 minutes or until you prep the the filling
  
• In a large mixing bowl take cream cheese, powdered sugar and beat it in a medium speed at 2 minutes or until smooth
  
• Now add sour cream and beat it till combined say for 30 -40 seconds
  
• Add Heavy cream and beat it again
  
• Add in the eggs , lemon juice and vanilla essence and beat it for 1 minute in medium speed
  
• Finally add 1 tbsp corn flour and mix it well do not over mix. Final cheese cake batter should be smooth without any lumps in it
  
• Take the spring form pan and pour the cheese cake batter to it
  
• Now place the spring form pan in a tray filled with hot water
  
• Bake at 180 degree Celsius for 30 minutes and then reduce the temperature to 150 degree and bake for another 30 minutes and once the time is up, switch of the oven without opening the door and let it rest another 45 minutes inside the oven
  
• Take the cheese cake from oven and let it sit in room temperature for 30 minutes and then cover it with cling sheet and place it in refrigerator for 4-6 hours or over night
  

Strawberry sauce

• Chop strawberry in small pieces
  
• Add chopped strawberries to a pan with sugar and cook it for 6-7 minutes or till the berries get soft
  
• Finally add slurry and switch of the flame. cool the sauce completely before serving
  
• Once the cheese cake is chilled take from refrigerator and let it rest in room temperature for 20-25 minutes and then slice it serve it with chilled strawberry sauce strawberry sauce or just like that