1. Melt the butter. Meanwhile, process the gingerbread into fine crumbs using a mixer and thoroughly mix with the butter.
2. Line a springform pan with parchment paper. Evenly distribute the gingerbread-butter mixture on the bottom of the pan and press firmly.
3. In a bowl, mix cream cheese, sour cream, sugar, and vanilla sugar until smooth. Add the juice of half a lemon and mix well.
4. Spread the cream cheese mixture over the gingerbread crust and smooth the top.
5. Let the cheesecake set in the refrigerator for at least 2 hours.
6. Garnish with strawberries, strawberry jam, and/or mini gingerbread cookies as desired.

Have fun!