Preheat your oven to 325°F (165°C). In a mixing bowl, combine crushed digestive biscuits, melted unsalted butter, and granulated sugar until well-blended. Press the mixture into a 9-inch springform pan and bake for 10 minutes. Let it cool completely.

In a large bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing on low speed. Gently fold in sour cream and vanilla extract. Pour over cooled crust.

In a saucepan, combine fresh strawberries, some sugar, and lemon juice. Simmer for about 8 minutes. Mix cornstarch with water and stir into strawberry mixture. Cook for an additional 2 minutes and remove from heat to cool.

In a medium bowl, whisk together flour and brown sugar. Cut in cold butter until it resembles coarse crumbs.

Spoon strawberry compote over the cheesecake filling. Sprinkle the streusel topping on top. Bake for 60-70 minutes until the edges are set and the center jiggles slightly.

Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour and then chill in the refrigerator for at least 6 hours before serving.