Sweet Kitchen Cravings

Strawberry sauce: Combine the strawberries, sugar, and lemon juice in a medium-size saucepan over medium-low heat. Stir occasionally and cook for about 10 minutes, until the strawberries have broken down and are soft.
Use an immersion blender or food processor to puree the mixture until no chunks of strawberries remain. Pour into a heat-proof container and cool in the fridge.
Strawberry shortcake crumble: Preheat oven to 350° F. In a food processor, add the Nilla wafers and pulse to fine crumbs. Add in the melted butter and freeze-dried strawberries and pulse until the mixture is fully combined.
To make the cheesecake crust, press the mixture firmly into the bottom and halfway up the sides of a 9-inch springform pan. Set aside the remaining crumbs (you should have about 1 cup leftover). Bake the crust for 10 minutes and set it aside to cool.
Cheesecake: In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and sugar together until smooth and creamy. Add the milk, flour, and vanilla. Mix just until the ingredients are incorporated but be careful not to overmix. 
Pour the cheesecake filling into the slightly cooled crust and spread the batter smooth to the edges of the pan. It’s ok if a few crumbs get into the batter. Bake for 35-40 minutes, or until the center is firm and set. The cheesecake should slightly wobble altogether when you shake the pan.
Allow the cheesecake to cool at room temperature then finish in cooling and chill in the fridge, for about 4 hours or overnight. Once the cheesecake is chilled, remove it from the springform pan, using a knife or metal spatula if needed to loosen the edges. Carefully pull off the springform base and transfer the cheesecake to a serving plate or cake stand.
Top the cheesecake with about half of the strawberry sauce, pushing it out to the edges, leaving about a ¼” rim. Sprinkle on the reserved strawberry crunch crumbles. Slice, serve, and enjoy!

NOTES
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Storing: The cheesecake should be stored in the fridge, in an airtight container, or tightly wrapped in plastic, for up to 5 days.