When I give these cheesecakes to friends for birthdays, Christmas, weddings, etc., they are always thrilled and surprised that it's not professionally made (I never say how easy it is to make!). See the footnotes for ideas on jazzing it up. It takes only 10 minutes prep, so have a go!
If not on a gluten free diet, you can substitute the biscuits used for the base for 15 Hob Nobs which yield, when crushed, 230g.
The perfect topping to balance the richness is sliced fresh cherries, soaked in kirsch with the grated zest of half a lemon. Cook on the hob until softened, and spoon over each slice or on the side when serving.
You can make a swirled cheesecake by splitting the cheesecake filling at step 3 into two bowls, mixing in 3 tablespoons cocoa powder to one bowl. Pour about 1/3 of each mixture at a time, alternating, into the pan, then use a skewer (or long spoon handle) to swirl them together in the design of your choice - zigzags, figure-8s, circles, etc.
I place a baking tray on the oven rack underneath the cheesecake, to catch any excess butter that drips out during baking. This happens until you learn the fat content of the cookies (and nuts) you use for the crumb base, and can adjust the butter to match.