Condensed Milk Cheesecake with Strawberry Sauce

Instructions

For the Crust:

1. To make the base, put the biscuits in a ziplock bag and crush them into fine crumbs using a rolling pin. You can use a food processor or blender to speed up the process. 
2. Combine the crushed biscuits, sugar, and melted butter in a medium bowl and stir with a spatula until the mixture resembles wet sand.
3. Preheat your oven to 350°F (180°C).
4. Grease an 8-inch (20 cm) round pan with cooking spray or vegetable oil. Make sure to use a removable bottom pan to make it easier to unmold the cheesecake.
5. Pour the biscuit mixture into the prepared pan, pressing it firmly into the bottom and about 1 inch (2.5cm) up the sides to form a crust. You can use a spatula or the back of a spoon to press it down evenly. Set aside.

For the Filling:

1. In a large bowl, mix the sweetened condensed milk and cornstarch with a wire whisk until the cornstarch is fully dissolved.
2. Add the vanilla extract and softened cream cheese to the bowl, mixing well until smooth and creamy.
3. Add the eggs and mix with a whisk until just incorporated. Do not overmix to avoid adding too much air to the misture.
4. Pour the filling into the prepared crust. Wrap the bottom and sides of the pan with aluminum foil to prevent any potential leaks.
5. Bake the cheesecake for 40-50 minutes (without a water bath) or until the center is almost set and only slightly jiggles when the pan is gently shaken. Avoid using the oven's top grill to prevent burning the top. But If the cheesecake starts to brown, cover the pan with aluminum foil.
6. Allow the cheesecake to cool to room temperature, then refrigerate for at least 6 hours or overnight to set completely.

For the Strawberry Sauce:

1. Combine the strawberries, sugar, and lemon juice. If using frozen strawberries, let them thaw to room temperature before proceeding.
2. Using a hand blender, food processor, or regular blender, puree the mixture until smooth.
3. Transfer to a saucepan, straining the mixture through a sieve to remove excess seeds (optional). 
4. Cook over medium heat for a few minutes, stirring until the sauce thickens.
5. Let the strawberry sauce cool completely before using.

Assembling and Serving:

1. Carefully remove the cheesecake from the pan and place it on a serving plate.
2. Keep the cheesecake refrigerated until ready to serve.
3. Serve the cheesecake with a drizzle of strawberry sauce and garnish with fresh strawberries.