Mix all the ingredients for the crust together. Grease a baking tin (20x30cm) and press the crust in the pan.
Bake for 15 - 20 minutes on 180 degrees. The top needs to be golden brown, so have a look once in a while when time is almost over.
In the mean time you can start making the strawberry sauce.
Take a small sauce pan and put in all the ingredients. Simmer on medium to low heat. The sauce will get thicker and thicker, continu this for 15 minutes while stirring once in a while.
After it has become quite thick, put it in a food processor or blender and puree it.
The cream cheese filling is (as well) really easy to make. Just beat up all the cream cheese until it's smooth and gently add in the eggs, sugar, lemon and vanilla and keep beating.
When the crust has turned nice golden brown, you can take it out of the oven.
Pour the cheesecake mixture on top. Take a small spoon and scoop the strawberry sauce on the cheesecake mixture. Swirl it through the mixture with a knife.
Bake it on 180 degrees for another 30 minutes.
The top should be quite firm and not shimmery wet anymore. If it still looks too wet, just bake it for a few more minutes.