Preheat the oven to 180C degrees and grease and line the base and sides of a round spring from 10" tin with baking paper.
Use a food processor to process the cookies to fine crumbs. Add the cinnamon and ginger and pulse to combine well.
Tip the crumbs into a bowl, then mix through the melted butter.
Press firmly into the bottom of the prepared tin and bake for 10 minutes then set aside.
Using an electric mixer, beat Kiri cheese on low-med speed for about 2 minutes until smooth and creamy.
Add the sugar and vanilla and beat well then 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.
Pour half of cheesecake mixture over the base. With a teaspoon, dollop small blobs of strawberry sauce over the top.
With a spoon, 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 center.
Turn the oven off and allow the cheesecake to cool in the oven for half an hour with the door half open.
Remove it from the oven and let it cool at least a further 45 minutes at room temperature.
Cover with a plate over the top of the tin and place it in the fridge to set completely. Let it cool and set for at least 2-3 hours.
Garnish with fresh strawberries and serve.