• Start by preparing the strawberries. Clean them and put into a small saucepan. Add 80 gr/2.8 oz of the sugar, 30 ml (2 tbsp) of lime juice, one cinnamon stick and one star anis and bring the mixture to the bowl. Turn down the heat and let it simmer for a while until the strawberries are soft and half of the liquid has dissolved a bit. Turn of the heat and leave to cool completely before using.
• Crumble your biscuits in a food processor and put them in a bowl. Add the melted butter to it and mix everything together.
• Preheat your oven to 150˚C/350˚F
• Prepare your baking tin by putting a sheet of parchment paper on the bottom. Press your crumbled biscuits down to the bottom using a spoon. Put the tin into the fridge for about 20 mins to half an hour to set.
• Prepare your filling by putting the cream cheese plus the remaining 100 gr of sugar into a mixing bowl and either using a stand mixer or a hand mixer mix until smooth. Add the eggs one at the time and mix everything well in between. Add some lime zest to your cream cheese at this point to enhance the lime flavor. Spoon in the cooled down strawberry mixture (don't forget to remove your cinnamon stick and star anis!)
• Mix the strawberries through the cream cheese but don't mix it completely so you have some streaks of white and pink happening in the mixture. Tip your batter into the prepared tin and fill to about 2/3 of the tin.
• Bake your cheesecake for about 45 minutes. The top of the cheesecake should be firm but the middle will still be a bit wobbly. It's a bit hard to describe what to look for but the top should appear a bit dry. Turn the oven off and leave to cool the cake in the oven for another hour or so.
• Remove the cake from the oven once cooled down and leave to cool down further in the fridge for at least 1-2 hours before cutting.

Topping

• To prepare your topping put the strawberries in a blender or stickblender and puree with the sugar and zest. Whip the cream with a bit of sugar until you have soft peaks.
• Shortly before serving spread the whipping cream on top of the cheesecake and decorate with the remaining strawberries. Sprinkle a tiny bit of ground cinnamon on top (optional) and serve with the raspberry coulis.