Preheat the oven to 180°C (356°F)

In a food processor, add the gluten-free biscuits and process them until you have fine biscuit crumbs. Transfer the gluten-free crushed biscuits to a bowl, and add the melted unsalted butter, golden syrup, and ground cinnamon. Mix the crust mixture using a spoon until combined.

Transfer the crust mixture to a greased 25 cm (10 inches) cheesecake tin. Spread the crust mixture across the tin and pack it firmly across the bottom of the pan using the back of a spoon or measuring cup.

Pre-bake the crust for 8 minutes and allow it to cool down while preparing the filling.

Preheat the oven to 165°C (329°F)

In a bowl, add the cream cheese, granulated white sugar, yogurt, vanilla extract, corn starch, lemon zest, lemon juice, and eggs. Using a standalone or handheld mixer, beat the ingredients at medium speed until combined (3-4 minutes)

Add the filling to the crust and spread it evenly using a spatula. Bake the cheesecake for 50-55 minutes or until the center is set. Then turn the oven off and open the door slightly. Let the gluten free cheesecake cool in the oven for an hour. This will prevent cracks from forming.

In a medium-sized saucepan over low-medium heat, add the strawberries, lemon juice, sugar, and corn starch and combine with a whisk. Cook the strawberry compote for 10-15 minutes or until it thickens, stirring occasionally. Let the strawberry compote cool down to room temperature before adding it to the gluten free cheesecake.