Ingredients:

• For the crust:

  • 200g digestive biscuits (or graham crackers)

  • 100g unsalted butter, melted

  • 2 tablespoons sugar (optional)

• For the filling:

  • 600g cream cheese, softened

  • 200g sour cream

  • 150g granulated sugar

  • 3 large eggs

  • 1 teaspoon vanilla extract

  • 200ml heavy cream

  • 1 tablespoon all-purpose flour (optional, for texture)

Instructions:

1. Prepare the crust:

   • Preheat the oven to 175°C (350°F).

   • Crush the digestive biscuits (or graham crackers) into fine crumbs. You can use a food processor or place them in a plastic bag and crush with a rolling pin.

   • Mix the crumbs with the melted butter (and sugar, if using) until the mixture resembles wet sand.

   • Press the mixture into the base of a springform pan (around 22-24 cm in diameter), ensuring it's packed evenly.

   • Bake for 8-10 minutes, then remove from the oven and set aside to cool.

2. Prepare the filling:

   • In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy.

   • Add the granulated sugar and mix until well combined.

   • Add the eggs one at a time, mixing well after each addition.

   • Stir in the sour cream, heavy cream, vanilla extract, and flour (if using) until smooth and fully incorporated.

3. Assemble the cheesecake:

   • Pour the cream cheese mixture over the cooled crust.

   • Smooth the top with a spatula.

4. Bake:

   • Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.

   • Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour.

5. Chill:

   • After the cheesecake has cooled, transfer it to the fridge and chill for at least 4 hours, or overnight for the best results.

6. Serve:

   • Once chilled, remove the cheesecake from the springform pan and place it on a serving platter.

   • Top with your favorite fruit, sauce, or enjoy it plain!

This cheesecake is creamy, rich, and perfect for any occasion. Enjoy!