Method

• 1.
  In a saucepan, place strawberry, half sugar and 1 cup (250ml) water, stirring to dissolve sugar. Place over medium heat and boil for 6-8 minutes or until thickened and strawberry is broken down. Cool completely, then whiz in a blender to a smooth puree. Set aside.
• 2.
  Preheat oven to 140°C. Grease two 15cm cake pans or a 24cm cake pan and line the bases with baking paper. Line the sides with 2 layers of baking paper, greasing between each layer so they stick together (this prevents the sides from browning). Whiz cookies in a food processor until fine. Add butter and whiz to combine. Divide evenly between the 2 pans and press into the base.

• 3.
  In a stand mixer with the paddle attachment, beat cream cheese until smooth. Add remaining 1 cup (220g) sugar and beat to combine, then beat in eggs, 1 at a time, beating well after each addition. Beat in vanilla, cornflour, puree and food colouring to desired colour. Divide between pans and place in oven. Bake for 1 hour 25 minutes or until edges are firm with a wobble in centre. Turn off heat, cool cakes completely in oven, then chill for 4 hours to overnight or until firm.
• 4.
  Toss extra strawberries with extra sugar and lavender and set aside for 15 minutes to macerate. Top cheesecakes with cream and lavender strawberries.