Crust :

1. Preheat the oven to 350°F / 180°C and line the bottom of an 8-inch / 20 cm springform pan with parchment paper.
2. Mix the cookies in a blender until they are a fine powder then place them in a large bowl.
3. Melt the butter in the microwave or in a saucepan and pour it into the bowl containing the powdered cookies and mix until smooth.
4. Pour the mixture into the springform pan and pack the mixture with the back of a tablespoon and the bottom of a glass to get a layer of crust that comes up a little on the edges.
5. Bake for 10 minutes then let cool completely.

Strawberry Coulis: 

1. Place the strawberries in a saucepan with granulated sugar and heat over medium heat for 10-15 minutes until you have a puree.
2. Mix the strawberries with a hand mixer to smooth out the mashed strawberries and strain the mixture through a sieve to remove the seeds and obtain a smooth strawberry sauce.
3. Let cool.

Cheesecake batter :

1. Place the cream cheese in a large bowl with the granulated sugar and mix with an electric mixer for 1 to 2 minutes until creamy and smooth.
2. While the mixer is running at medium speed, add the previously beaten eggs several times until they are well incorporated.
3. With the mixer still running at medium speed, add the sour cream, lemon juice and vanilla extract.
4. Pour the mixture into the springform pan on top of the graham cracker crust and tap the cheesecake a little on the work surface to remove any air bubbles.
5. Pour the strawberry coulis with a tablespoon or with a pastry bag, forming dots spaced sufficiently far apart, then form a swirl with the tip of a knife while gently mixing the preparation.

Baking: 

1. Preheat oven to 302°F / 150°C and heat water in a saucepan until it boils.
2. Pour the boiling water into the frying pan and place in the oven just below the rack.
3. Place the cheesecake on the rack over the sheet of hot water and bake for about 90 minutes without opening the oven door until the cheesecake is golden on top and still soft in the center.
4. When the cheesecake is done, leave it in the oven with the door slightly open for about 1 hour.
5. Then let the cheesecake cool completely at room temperature before covering it with plastic wrap and placing it in the refrigerator overnight.
6. The next day, run a knife around the edges of the cheesecake to remove it from the pan and place it on a large plate.

Homemade whipped cream:

1. Place the heavy cream with the powdered sugar in a bowl and mix with an electric mixer for about 3 to 4 minutes on medium speed until you have a stiff whipped cream.
2. Fill a pastry bag with whipped cream and decorate the top of the cheesecake with some strawberries and icing sugar.