Method
Melt the butter in a saucepan, meanwhile crush the biscuits to a fine crumb and pour into a mixing bowl with the melted butter and mix together.
Transfer the biscuit mixture into a 20cm loose bottomed cake tin and press down to form a base for the cheesecake.
Place all the cheesecake filling ingredients into a mixer and place on a slow speed to fully incorporate and create a consistent texture.
Pour the filling over the top of the biscuit base and cook in the oven for 45 minutes at 130C Fan/150C/300F/Gas Mark 2.
Do not remove the cheesecake when it’s cooked, just turn the oven off and leave it to cool, otherwise cracks will form in the cheesecake.