Cheese cake with fresh strawberry sauce

Really tasty cheesecake, what is worth to try. It takes a little time to bake, but believe it is worth to wait the result 😊. 

You need:
100 g Kalev classical biscuits
200 g Kalev digestive biscuits
0,5 tsp salt
40 g sugar
600 g cream cheese (in room temperature)
185 g sugar to filling
20 g flour
200 g sour cream (in room temperature)
3 L size eggs (in room temperature)
1,5 tl vanilla sugar

Crush the biscuits and melt the butter. Mix butter, biscuits and salt. Line a (20 cm ) spring from pan with baking paper and grease the sides with butter.
Press the crust mixture into the bottom and up sides of the spring form pan. Bake in oven at 180 C for 10 minutes and let it cool completely.

Reduce oven temperature to 150 C .
Put pan to the baking bag and cover the sides with aluminium foil, so that the water for the water bath cannot get in.
Beat the cream cheese, sugar and flour some minutes. Add sour  and vanilla sugar and mix in low speed until completely combined. 
Pour the cheesecake batter into the crust.
Place spring form pan inside another large pan and fill with boiling water until spring form pan sides are covered ( three quarter of spring form pan sides).
Bake for 1 hour and 15 minutes.
Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
Crack the door of the oven for 30 minutes to allow the the cheesecake to continue to cool slowly. This helps to prevent cracking.
Remove the cheesecake from water bath and remove the baking bag and aluminium foil. Keep the cake overnight in the refrigerator before serving.

Decorate the cake with fresh strawberries and serve with strawberry sauce, what is made of crushed fresh strawberries and sugar.