Preheat oven to 330°F/165°C fan. Grease and line a 9 inch springform pan and set aside.
Cookie crumb base
In a medium bowl, mix 200 g crushed cookies and 5 tablespoons melted butter. Press the mixture into the bottom of lined springform pan, ensuring it rises up ½ inch round the sides.
200 g crushed cookies, 5 tablespoons melted butter
Bake in oven for 3 minutes, then remove and set aside.
The filling
In a large bowl, mix t800 g cream cheese, full fat with 300 g sugar till smooth.
800 g cream cheese, full fat, 300 g sugar
Blend in 180 ml milk, 240 g sour cream, 1 tablespoon vanilla extract, ⅛ teaspoon salt and 30 g cornstarch.
180 ml milk, 240 g sour cream, 1 tablespoon vanilla extract, 30 g cornstarch
Add 4 medium eggs and slowly mix well till well incorporated.
4 medium eggs
Pour the mixture into the crust.
Bake in the preheated oven for 1 hour.
After this time, turn the oven off and leave the cheesecake for another 30 minutes. Remove from the oven and chill in the refrigerator overnight. Serve chilled or at room temperature.
Notes
Helpful tips for best results
Removed all the chilled ingredients from the fridge an hour in advance to bring to room temperature before using, for better mixing.
most cookies will work for the crumb such as graham crackers, shortbread, digestive cookies, oreos or ginger nut cookies.
use a full fat unflavoured cream cheese
Troubleshooting
For a springform pan that may leak:
Grease the inside of the pan and line with parchment or baking paper.
Cut the paper so it is large enough to hang over the sides then scrunch it up so it is creased. This, and the greased sides will make it easier to cling to the edges of the pan.