Mix biscuit crumbs, cinnamon and sugar together. Add
margarine and mix well.
Press into a large (24cm), well-greased loose-bottomed
cake tin. Chill well.
Beat cottage cheese and eggs together. Gradually beat
Add cream and lemon juice, and beat until smooth.
Fold in flour, custard powder and salt. Beat well.
Pour onto biscuit base. Bake at 180°C for 30 minutes, then
at 160°C for a further 45-50 minutes. Allow to cool in tin.
For the topping: Arrange strawberry halves over cake.
Bring water to the boil, add sugar and simmer gently until
a thick syrup forms. Brush syrup over strawberries.
Refrigerate until needed.