Preheat oven to 180°. Stir crushed digestive biscuits, melted butter and sugar together in a medium bowl. Press into bottom and at least 1-inch up sides of a 9-inch non-stick springform pan. Bake until crust is golden brown, about 12 minutes. Let cool completely on a wire rack. Reduce oven to 150°.
Filling and Topping
Hull 1/2 package of strawberries and puree in a blender or food processor. Beat cream cheese and sugar in an electric mixer until smooth. Beat in vanilla until well combined. Add eggs, 1 at a time, on low speed, beating well after each addition and scraping sides of bowl as needed. Beat in strawberry puree until blended.
Pour batter into cooled pan. Bake cheesecake about 1 hour 20 minutes or until edges are just set and centre jiggles slightly. Remove from oven and let cool on wire rack 5 minutes. Stir together sour cream and remaining 2 tablespoons sugar in a medium bowl. Spread sour cream mixture on top of cheesecake in an even layer. Return to oven and bake 5 minutes longer. Turn oven off and prop the door ajar. Let cool in oven 1 hour. Remove from oven and cool completely. Place in refrigerator and chill until cold throughout, 4 to 6 hours or overnight.
Using the remaining 1/2 package of strawberries, halve them and arrange on top of cheesecake to serve.