Baked Strawberry cheesecake

This is probably the longest post I have written so far, o by the way, sorry for the messed up pictures:$ I have no clue how to fix it >< I am actually not a big fan of cheesecake, even though I would still eat it, I don't really enjoy eating it. However, my sister is a HUGE fan of dessert, she would consume any type of dessert that appeals good to her. I don't get why she doesn't gain any weight of having all those sugary food, may be she is just born to be eat sugar stuff .. Lol, jealous :3

Baked Strawberry Cheesecake Recipe (make one 8" round cake pan)
Crust:
70g biscuit crumbs
30g melted butter

Filling:
2 packs low-fat cream cheese
2eggs
280g sweetened condensed milk
1tsp vanilla
1tbsp lemon juice

Strawberry Topping:
350g fresh strawberries
60g sugar
1tbsp lemon juice
1tsp flour
1) preheat oven to 300F, line a piece of parchment paper on the bottom of the cake pan, grease the side with butter and dust with flour.
2) mix together the ingredients for crust, which will resemble a wet sand texture. Press the mixture onto the bottom of the prepared cake pan, leave it in the fridge while preparing the filling.
3) in a pot, combine strawberries, sugar and lemon juice. Bring to a boil, stir in flour and cook for another 2mins. Set aside and let cool.
4) in a big bowl, beat together cream cheese, vanilla and lemon juice. Beat in eggs one by one, then stir in condensed milk.
5) pour cream cheese filling into the cake pan, top with strawberries topping , swirl around with a knife.
6) place cake pan into a water bath , bake in preheated oven for an hour. Turn off oven, let cheesecake cool in the oven. Refrigerate it over night before serve.

Notes:*
-make sure ingredients are in room temperature , especially cream cheese, softened cream cheese allows you to beat it easily and results in a smoother cheesecake.
-if you want a lump-free strawberry purée, simply blend it in a blender.
-if the cheesecake is turning brown too quickly, cover it with foil while baking.

Tips to get a NO-CRACK cheesecake:
-always grease your pan, because during cool down process, the cheesecake will sink and pull itself away from the pan. If you didn't grease the pan, the cheesecake will stick to the side and cracks will form.
-always use water bath method to bake the cheesecake.
-do not over-beat the cream cheese filling.
-if unfortunately you still get a crack, alright then, top it with fruits.