This is the bestest cheesecake ever!

I would also have to say that it is also the easiest too!

When we went to the Lifeline Bookfest on the weekend, one of the books that I brought was this awesome book

All it cost was $1!!!

I love when you buy a second hand book & you find a little surprise in it like this handwritten recipe on the back of a cigarette carton!

It makes me smile to think that I now have a recipe that was apart of making another family happy!

I adapted one of the recipes to my style of cooking & came out with a winner!

The Bestest Cheesecake ever!

{well, that’s what I am calling it!}

I x 250g packet of Arnott’s Marie Biscuits

120 grams of butter

Filling

680 grams of cream cheese (Philly)

1 cup of caster sugar

2 eggs

2 teaspoons of vanilla

Crush the biscuits in a food processor until they are fine like breadcrumbs.

Melt the butter.

In a large bowl, mix together the biscuit crumbs & the butter.

Press 1/3 of the biscuit mix into a spring form cake tin that has been well greased with butter.

Turn the cake tin on it’s side & press the rest of the crumb mix onto the sides with a silicon spatula.

Place the base in the fridge while you prepare the filling.

Using an electric beater, beat together the cream chees & the sugar until well combined.

Add the eggs one at a time, beating well between.

Add the vanilla & beat until well combined & smooth.

Pour the filling into the biscuit base.

Cook in a slow oven (150 degrees Celsius) for 30 minutes.

Leave the cheesecake to cool in the oven with the door ajar for 2 hours.

This stops the cheesecake from shrinking & the base from cracking.

Refrigerate for 2 or more hours (overnight is better)

Release the cheesecake from the spring form pan.

It is better to leave it on the base of the spring form pan as to not disrupt the chees cake.

Cut into wedges & serve.

You will find it hard to stop at just one piece!