Preheat the oven to 375º F (180º C). Line a 7.80 inches (20 cm) square cake pan with parchment paper.
In a medium size bowl mix the ground cookies with the sugat, butter and salt until you get a sand like mixture.
Place this mixture in the cake pan and flatten it on the bottom and sides, pressing with your hands or using a glass.
Bate the crust for 7 minutes, take out of the oven and let it cool down completely before adding the filling.
In a small pot over medium heat, place the strawberries and sugar and cook, stiring occasionally for 5 minutes until the strawberries fall apart a little.
Add in the lemon juice and mix for 2 minutes until the consistency thickens. Take off the heat and let it cool down completely before using.
Lower the oven temperature to 160º C. In a big bowl, cream together the cream cheese and sugar for about 1 minute using a mixer.
Add in the sour cream or yogurt and all purpouse flour and mix just until integrated.
Mix in the eggs, vanilla, lemon zest and salt and beat for 1 more minute until you get a soft mixture.
Carefully pour this in the cake pan with the cookie crust and spread it to make it even. Add the strawberry sauce on top using a spoon adding spoonfuls all over, then make the swirls using a fork or a wooden stick by moving the strawberry around.
Bake for 40 to 45 minutes until the edges of the cheesecake are firm but the center of it still jiggles when you move it. Take the cheesecake out of the oven and let it cool down for 30 minutes at room temperature. Then put ir in the fridge over night or at least for 6 hours nefore cutting.
Once cold, cut into 16 squares. Ready!
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