1 x 230g packet plain biscuits
125g butter, melted
500g full fat cream cheese
250g sour cream
3/4 cup sugar
1 tsp vanilla extract
rind and juice of 1 lemon (or 2 small limes)
Preheat oven to 160°C fan bake and line the bottom of a 22cm spring form cake tin with baking paper.
Place the biscuits in a food processor and process until you have fine crumbs. If you don’t have a food processor, place the biscuits in a strong plastic bag and bash with a wooden spoon until you have fine crumbs.
Mix the melted butter into the biscuit crumbs, pour into the prepared cake tin, smooth out the crumbs and set aside.
In the food processor again, place all the remaining ingredients; cream cheese, sour cream, sugar, eggs, vanilla extract, lemon rind and juice, blend until smooth.
Pour the cheesecake filling over the biscuit base.
Place in the oven and cook for 1 hour.
Cool in the tin, then remove, place on a plate and refrigerate until ready to serve.