Take a 9-inch springform round tin -- grease and line butter paper at the bottom.
Crush biscuits into crumbs, add melted butter, mix well and spread in the bottom and little bit on the sides of the pan.
Press hard with the bottom of the glass and bake at 160 degrees for 10 minutes.
Smooth cream cheese in an electric mixer, add 200 gm sugar and beat well.
Add rainbow condensed milk, flour, vanilla and sour cream one after another while beating on low speed.
Now add eggs one a time, finish all eggs.
Transfer batter into the cake tin.
Bake in a preheated oven at 160 degrees for 55 to 60 minutes.
Put some water in the oven while its baking is a preferred method to avoid cracks in the cake.
Turn off oven and leave the cake inside until completely cooled.
Cover with cling wrap and keep in the fridge for at least 6 hours before serving.
Cut half of the strawberries into small cubes and add in a saucepan along with all the other ingredients and bring to a boil.
Simmer for 10 minutes or until the sauce thickens. Keep stirring.
Remove from the stove and strain the mixture to achieve a smooth consistency.
Cut remaining strawberries into halves, arrange on the cake and pour the coulis on top.
You may decorate or serve with whipping cream, Serve chilled.