Heat oven to 200ºC and line the base of a 20cm round springform tin with greaseproof paper.

Crush the biscuits in a food processor. Tip it in a bowl and add melted butter and mix well.

Pour biscuits into an even layer into the base of the cake tin and chill while you're making the filling.

In a food processor pour cream cheese duringh 30 seconds until smooth.

Then add ingredients one by one in order beating briefly between each one (sugar, flour, lemon zest, vanilla pod, eggs, egg yolks) Finish adding sour cream and beat it just enough to incorporate and pour it all in the tin.

Bake at 200ºC for about 15 minutes and then lower temperature to 100ºC for 1h. Then leave the cake inside to cool at room temperature. Chill overnight.

Make strawberry coulis (Cook 250g strawberries and 50g sugar until soft and blend it all to have a coulis.) and let it cool. Decorate the cake with some strawberries and por the coulis mover the chilled cake.