250g Arnotts Nice biscuits
120g butter, melted
3 x 250g blocks Philadelphia Cream Cheese
¾ cup sugar
2 large eggs
1 teaspoon vanilla essence
Pre-heat oven to 135ºC.
Crush the biscuits finely and stir in melted butter. Press biscuit mixture into the bottom of a 22cm spring-form baking tin, extending up the sides about 3cm. The flat bottom and sides of a glass can be used to help do this. Refrigerate whilst preparing filling.
Place slightly softened cheese and sugar in a large bowl, and beat on medium speed until smooth and combined. Add eggs and vanilla and continue mixing for two more minutes, or until smooth and creamy.
Pour the filling over the prepared base. Cover the top with alfoil. Bake for 30 minutes at 135ºC then turn the oven off and allow the cheesecake to sit in the oven for a further hour. A tray of water can be placed on the rack below the cheesecake whilst baking, to provide a moist cooking environment.
Remove the cheesecake from the oven and allow to completely cool. Chill well in the refrigerator (overnight is good). Store in the refrigerator. Delicious served on its own, with fresh fruit, whipped cream or sprinkled with cinnamon or nutmeg. Serves 8-10.