There's no secret

9? round cake

Ingredients:
Base
¾ pk digestives
2 tbs sugar
50g butter

Filling
907 g cream cheese
2 pc large eggs
1 cup sugar
227 g sour cream
1 tsp vanilla

MEP
1. Preheat oven to 450F/220C.
2. Soften cream cheese to room temperature.
3. Take out sour cream from fridge, reserve in room temperature.
4. Take out butter from fridge to soften it. Do not microwave or melt.
5. Grease cake mould with butter. Dust a small amount of flour to coat the butter, shake off excess flour, reserve in the fridge.

Instructions
1. Ground digestives into a fine powder. If using the food processor, combine all ingredients and pulse the ingredients into a sandy texture.
2. If done manually, combine sugar with the ground digestives and mix with butter till sandy texture.
3. Compress the base into the mould. Compact and make sure it?s completely even. Reserve in fridge.
4. Beat cream cheese and sugar in mixer till toothpaste consistency.
5. Mix in eggs and vanilla.
6. Take a small amount of cheese mixture and mix with the sour cream to smoothen the sour cream.
7. Fold the tempered sour cream into the cheese mix.
8. Pour filling into the cake pan. Even out the top with a spatula, do not tap the mould to spread mix.
9. Bake in oven for 10mins, till a light browning.
10. Reduce temperature to 200F/100C for 45mins.
11. Cool in oven for 2 hours, switched off, door slightly opened.
12. Unmold and chill overnight.

Notes/tips
-If side colouration is undesired, bake cake in a baine marie.
-Raise the temperature to 230F/110C. Springform pans may leak.
-Colouration will depend on type of oven. Gas ovens have the best result.