Preheat oven to 350 degrees Fahrenheit.
Prepare the crust for the cheesecake. In a medium sized bowl combine the crushed tea biscuits with the melted vegetable shortening and mix well.
1/2 cup (65 grams) crushed tea biscuits, 5 tbsp (75 mL) of melted vegetable shortening
Spray the bottom of a 9 inch springform pan with cooking spray and press the biscuit mixture evenly over the bottom of the pan. It does not have to come up the sides of the pan but if some of it does, that is fine. Make sure that the crush is spread around evenly and that there are no holes in the bottom crust layer (you should not be able to see the bottom of the pan).
Begin to prepare the cheesecake filling. Place the 5 egg whites in the mixing bowl of a stand mixer fitted with the whisk attachment and beat the egg whites until stiff peaks form. Transfer the egg whites to another bowl.
In the mixing bowl of the stand mixer now add the 5 egg yolks and granulated sugar. Whisk together for approximately 3 – 4 minutes at medium speed. Add the cream cheese, a bit at a time, making sure that it is well combined with the eggs and sugar before adding more cream cheese. Continue until all the cream cheese is combined.
1 cup +1 tbsp (215 grams) granulated white sugar, 5 large eggs, separated, 500 grams cream cheese
Add the sour cream and vanilla powder to the cream cheese mixture. Mix well with the whisk attachment until combined. Next, add the egg whites. Whisk together until just combined.
2 cups (500 grams) sour cream, 1/2 teaspoon vanilla powder
Add the flour and mix well for a few minutes until all of the ingredients are well combined.
5 tbsp (50 grams) all-purpose flour
Pour the cheesecake filling into the prepared springform pan.
Bake in the bottom rack of the oven for 60 minutes. Turn off the oven, and then leave the cheesecake in the oven (which has been turned off) for another hour.
Remove cheesecake from the oven and prepare the topping.
Decorate the top of your cheesecake with the strawberries. If you don’t have enough strawberries to cover the entire cheesecake, that is fine. Start in the centre and work your way out. Pour the cherry pie filling over the strawberries, and over the rest of the top of the cheesecake. Spread it carefully using a rubber spatula so that the entire top of the cheesecake is covered.
2 cups hulled, whole strawberries, 1 can (540 mL) cherry pie filling
Release your cheesecake from the springform pan when it is ready to be served. Any extra cheesecake should be stored in the refrigerator.