Preheat the oven to 160°C (320°F). Place the roasting pan on the oven rack and heat enough water for a water bath.

Combine 120 g crushed biscuits with 30 g melted butter in a mixing bowl until the crumbs are evenly moistened.

Press the biscuit mixture firmly and evenly into the base of the 7-inch springform pan.

Whisk 300 g cream cheese with 120 ml fresh cream in a clean mixing bowl until smooth and creamy.

Stir 200 g sweetened condensed milk and 50 g caster sugar into the cream cheese mixture until fully combined.

Mix in 1 teaspoon vanilla extract and 1 tablespoon corn flour until the filling is smooth with no visible lumps.

Pour the cheesecake filling over the prepared biscuit base. Add the 150 g strawberry compote in small batches over the surface.

Gently drag a knife through the filling and strawberry compote to create a marbled swirl pattern.

Place the springform pan in the roasting pan. Pour hot water around it to create a water bath reaching about halfway up the pan sides.

Bake the cheesecake at 160°C (320°F) for 25 to 30 minutes, until the edges are set and the center still has a slight wobble.

Remove the cheesecake from the water bath and cool it completely at room temperature before chilling.

Refrigerate the cooled cheesecake for at least 4 hours before removing the pan sides and slicing into 8 portions.