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1
Combine the balsamic vinegar and sugar in a large bowl, and stir until sugar is mostly dissolved.
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2
Add strawberries and stir to coat.
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3
Stand for 1 hour, then drain, reserving the syrup.
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4
Combine the biscuit crumbs and butter in a small bowl.
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5
Press the mixture into base of a base and sides lined 24cm springform tin.
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6
Chill until firm.
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7
Beat the Philly* and extra sugar with an electric mixer until smooth.
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8
Beat in the sour cream.
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9
Beat in the eggs, one at a time, until just combined.
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10
Arrange half the strawberries over the prepared biscuit base.
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11
Pour the Philly* mixture over the strawberries.
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12
Wrap the outside of the tin with two layers of foil and secure with string.
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13
Place the tin in a large baking dish and fill the dish with enough boiling water to come halfway up the sides of the pan.
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14
Bake at 160 degrees C for 30-35 minutes then lightly cover with a sheet of foil to prevent over-browning.
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15
Bake a further 15 minutes or until cheesecake is just set.
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16
Cool in the oven for 1 hour with the door ajar.
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17
Chill overnight.
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18
Place reserved syrup in a small saucepan and bring to the boil.
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19
Simmer over medium heat for 5 minutes or until mixture is syrupy and reduced to 1/2 cup.
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20
Allow the syrup to cool before spooning it over the set cheesecake and topping with remaining strawberries.
