• Preheat oven 175C | 350F. Grease a shallow medium sized round springform cake pan, and dust with a small amount of flour to coat. Shake out excess flour and set aside.
  

Strawberry Conserve:

• Combine strawberries, sugar, water and vanilla in a small saucepan on medium heat. Bring to a low simmer and allow to simmer for about 15 minutes, or until liquid reduces into a thick jam consistency and strawberries are soft.
  

Cheesecake:

• Combine cream cheese, sir cream, eggs, vanilla, cornflour, sugar/sweetener and zest in a bowl. Beat on low speed until smooth and combined.
• Pour into prepared pan and spoon half of the conserve over the top in small teaspoon quantities. Reserve the other half of conserve for topping. Swirl conserve around with the back of a knife to create a marble effect.
• Bake in the oven for 40 - 50 minutes, or until just set in centre and golden brown on top.
• When cheesecake is set and top has slightly browned,turn heat off and set door ajar. Leave cheesecake in the oven for about two hours, remove and allow to cool to room temperature. Place into the fridge to chill for 1 hour or overnight.
• Top with remaining conserve and fresh extra strawberries.