Preheat oven to 150°C (300°F).
Line a tray with baking paper and spread strawberries in single layer across tray. Drizzle with balsamic vinegar and maple syrup and stir to coat strawberries. Roast approximately 1 hour or until strawberries are a dark red and you have a rich syrup. Cool completely.Increase oven temperature to 170°C (350°F).
Prepare a 21cm (8 inch) springform cheesecake tin by lining the base with baking paper and buttering the sides of the tin. Double wrap the tin with aluminum foil so that it is well sealed.
Place shortbread and butter into TM bowl and mix 20 sec/speed 10. Press into prepared tin. Bake for 10 minutes or until fragrant. Set aside.
Without cleaning bowl, place salt, sugar, cream cheese, sour cream, eggs and vanilla into TM bowl and blend 40 sec/speed 8. Stop and scrape down sides of bowl and repeat until you have a lovely creamy consistency.
Remove approximately 1/3 of the mixture into a jug and set aside.
Add the roasted strawberries to the TM bowl and blend 20 sec/speed 8.
Pour into the prepared base. Tap on the bench gently to level the mixture.
Dollop the plain mixture on top of the strawberry mixture and spread carefully with a spatula.
Place into the water bath and cook 60 minutes. The centre should still be a little wobbly when you shake the tin, but will firm up once cold.
If you wanted to steam this cheesecake in your Varoma, it is possible, fill TM bowl with water to 1L mark and steam cheesecake for 60 min/Varoma/speed 3. To remove moisture from top of cheesecake, gently mop with a paper towel.
Refrigerate for several hours or overnight, before serving garnished with additional strawberries.