Pre-heat oven to 240 C / Gas 9. Grease a 23cm springform cake tin.
Melt the butter in a saucepan on a moderate to low heat. Once melted, remove from heat and stir in the biscuit crumbs until fully combined. Press into the bottom of the cake tin and set aside.
Put the cream cheese into a large mixing bowl, then stir in the sugar well. Add the plain flour and gently stir. Add the eggs one by one, giving a good mix after each one. Finally, add the vanilla extract and then the cream, and stir gently until just combined.
Empty the mixture into the tin on top of the biscuit base.
Bake at the high heat for 10 minutes (remember to set your timer!). Then turn the oven down to 90 C / Gas 1/4. Bake for 1 hour. After the hour, turn the oven off completely and leave the cheesecake in for another hour.
Remove cheesecake and set aside, covering with a tea towel until cooled completely. You can then transfer to the fridge.
First class recipe but expensive if you use Philie. Instead I bought 3 pkts of Supermarket soft cheese (approx 800g) and added 2 tbsp of good drinking Chocolate powder during the mixing process, everyone raved about it.
Worth a try whatever you use. - 19 Aug 2013