New York style baked cheesecake

The best thing about having a recipe that is a plain, NY style baked cheesecake, is that it's a blank slate that you can put with any fruit or accompanyment.

This one is from our original Alison Holst, tatty brown book!

For the base:

1 packet of digestives

100g butter

For the filling:

750g cream cheese

1 cup sugar

2 large eggs

1 tsp vanilla essence

Turn the oven to 160 degrees.

Crumb the biscuits in a food processor or put them in a plastic bag and crush with a rolling pin.

Melt the butter and add to the biscuit crumbs, mix well. Press into the base of a 20 or 23 cm springform cake tin. There is alot of biscuits so you can go up the side a little if you want to, or just don't use them all. In Alison Holsts original recipe, she put the biscuits all the way up the side of the tin. But I don't like that!

Beat the cream cheese and sugar until soft and fluffy. Add the eggs one at a a time, then the vanilla. Pour the mixture into the prepared biscuit base.

Bake for 40 - 50 minutes until the centre is firm, taking care not to brown the top too much. Leave in the oven to cool, then refrigerate until ready to serve.

Note - This cheesecake, like any baked cheesecakes in my opinion, are much better on day 2.