Cheesecake

1.Preheat the oven to 170°C (340°F).

Crust For the crust, crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.

Crust In a bowl, mix the biscuit crumbs, melted butter, and granulated sugar until well combined.

Crust Press the mixture into the bottom of a greased 9-inch springform pan, using the back of a spoon or the bottom of a glass to create an even layer.

Crust Bake the crust in the preheated oven for 10 minutes, then remove and set aside to cool.

Filling In a large mixing bowl, beat the cream cheese until smooth and creamy.

Filling Add the granulated sugar and vanilla extract to the cream cheese, and continue beating until well combined.

Filling Add the eggs, one at a time, beating well after each addition.

Filling Fold in the sour cream until evenly incorporated into the cream cheese mixture.

Assembly Pour the filling over the cooled crust in the springform pan.

Baking Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly.

Topping While the cheesecake is baking, prepare the topping by combining the sour cream, granulated sugar, and vanilla extract in a small bowl.

Topping After the cheesecake has finished baking, remove it from the oven and gently spread the sour cream topping over the surface.

Topping Return the cheesecake to the oven and bake for an additional 10 minutes.

Cooling Remove the cheesecake from the oven and let it cool to room temperature.

Chilling Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight, to set and firm up.

Serving Before serving, run a knife around the edge of the springform pan to loosen the cheesecake.

Serving Remove the sides of the pan and transfer the cheesecake to a serving plate.

Serving Slice and serve chilled. Enjoy!