Preheat the oven to 180C Fan/350F/Gas 4 and grease and line the base of a 23cm cake tin that is at least 5cm deep.
Place the biscuits in a food processor or mini chopper and blitz them until they are like breadcrumbs. Melt the butter and then pour in the biscuits and mix to coat evenly. Press the biscuits into the base of the prepared pan, use your hand to make sure they are pressed down evenly.
Bake in the oven for 10 minutes, then remove from the oven and put to one side to cool, reduce the oven temperature to 160C.
In the bowl of a stand mixer fitted with the paddle attachment, mix together the cream cheese and sugar until smooth. Add the flour and soured cream and beat again.
Slowly add the eggs and vanilla extract, beat the mixture so that it is fully combined. Pour the mixture onto the biscuit base and level with a spatula. Bake in the oven for 45 minutes, the cheesecake will be just set with a slight wiggle and a golden edge.
Leave the cheesecake in the oven, with the door ajar and the oven off, this will help stop the cheesecake from cracking on top.
While the cheesecake is cooling make the meringues, whisk the egg whites in a clean bowl and when they are white and frothy slowly add the sugar a spoonful at a time.
Keep whipping the egg whites until they are thick and glossy and form a stiff peak.
Using a French piping tip, pipe small meringue blobs onto a baking sheet lined with baking parchment.
Bake the mini meringues preheat the oven to 120C/100C Fan, when up to temperature bake for 2 hours and leave in the oven to cool.
To decorate the cooled cheesecake, whip the cream until it holds stiff peaks. Using a star piping nozzle pipe swirls of cream onto the cheesecake, so that all of the cream is used up and work upwards so the cream is higher in the middle.
Drizzle the strawberry puree over the cream, you may not need all of it, but use as much as you like.
Slice the strawberries and arrange them on top of the cream in a circular pattern and dot the top of the cheesecake with the cooked meringues.
You will need a 23cm cake tin that it as least 5cm deep and a French piping tip and a star shaped piping tip.