Preheat the oven to 160C / 325F / 140C fan forced. Grease and line the base and sides of an 8 inch round spring form tin with baking paper.
Use a food processor to process the cookies / biscuits to fine crumbs. Add the cinnamon and ginger and pulse to combine (notes)
Tip the crumbs into a bowl, then mix through the melted butter.
Press firmly into the bottom of the prepared tin. Bake for 10 minutes then set aside while you make the filling.
Using a stand mixer with the paddle attachment (notes), beat the cream cheese on low-med speed for about 2 minutes until smooth and creamy. Scrape down the sides of the bowl as required.
Add the sugar and vanilla and beat well, again scrape down the sides as necessary.
Add the eggs and extra yolk, one at a time beating until each is incorporated.
Add the sour cream, salt, lemon juice and zest and beat well. The mixture should now be looking completely smooth and glossy.
Pour half of cheesecake mixture over the base. With a teaspoon, dollop small blobs of strawberry sauce over the top. With a spoon or spatula, carefully spoon over the remaining cheesecake mixture. Smooth out the top just a little, then again use a teaspoon to dollop over the remaining strawberry sauce. Use a knife to run through the little strawberry patches to give it a swirl effect.
Bake for 45-50 minutes on the middle shelf of the oven. There should be a slight wobble in the centre.
Turn the oven off and allow the cheesecake to cool in the oven for half an hour with the door closed.
Remove it from the oven and let it cool at least a further 45 minutes at room temperature before covering (a plate over the top of the tin is finand placing in the fridge to set completely. Let it cool and set for at least 2-3 hours.