Mix vodka, sugar, and vanilla paste in a bowl, add strawberries, and infuse for 4 hours.
Preheat the oven to 180°C and grease a 23cm springform tin with butter.
Combine biscuit crumbs, salt, cinnamon, and melted butter, then press into the tin and bake for 10 minutes.
Beat together the curd cheese, cream, lemon juice and zest, sugar, vanilla, cornflour, and eggs.
Drain the infused strawberries, reserving the liquid, and fold the fruit into the cheese mixture.
Pour mixture onto the base, wrap the tin in foil, and place in a bain-marie with 2cm of boiling water.
Bake for 75 minutes until set, then cool completely, preferably overnight.
Heat jam with half the reserved vodka liquid, brush onto the cheesecake, and decorate with halved strawberries.
Chill until ready and serve with whipped cream.