- 250g digestive biscuits
- 125g butter, melted
- 750g cream cheese, at room temperature
- 3 teaspoons vanilla essence
- 3/4 cup caster sugar
- 3 eggs
- 300g sour cream
- 2 tablespoons cornflour, sifted
- Icing sugar, for dusting
- Fresh berries, to serve
- Release the base from a 23cm (base measurement) springform pan and invert. Secure the base back into the pan. Line base and side with baking paper
- Place biscuits in a food processor and process until finely crushed. Add butter and process until combined. Transfer to prepared pan. Use the back of a spoon or a straight-sided glass, to spread and press the biscuit mixture firmly over base. Refrigerate for 30 minutes
- Meanwhile, preheat oven to 170°C/150°C fan-forced. Using an electric mixer, beat cream cheese, vanilla and sugar until smooth. Beat in sour cream and flour. Add eggs, one at a time, beating until combined and scraping down the side of the bowl with a spatula
- Pour cream cheese mixture into prepared pan. Bake in oven for 1 hour or until almost set in the centre. Turn oven off. Leave cheesecake in oven, with the door slightly ajar, until cooled (this will prevent the cake from cracking). Refrigerate overnight
- Remove cheesecake from pan. Dust with icing sugar and serve with fresh berries
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