Preheat oven to 350 degrees F (180 degrees C) and leave rack in center of oven. Prepare a springform baking pan and brush with melted butter the sides and bottom of the pan.
Digestive Biscuits (2 cups)
in a ziplock bag and crush with a rolling pin. Then place into a mixing bowl.
Combine the digestive biscuit crumbs with
Granulated Sugar (1 Tbsp)
Butter (1/2 cup)
and stir until all the biscuit crumbs are moistened.
Then place the moistened crumbs into the springform pan. Press the crumbs evenly over the bottom and about 1-inch up the sides of the springform pan. Cover and chill in the refrigerator while you make the cheesecake filling.
To prepare the cheesecake filling, start by adding the zest of a
Granulated Sugar (1 cup)
. Then stir in
All-Purpose Flour (3 Tbsp)
Full-Fat Cream Cheese (4 cups)
, sugar mixture, and
Vanilla Extract (1 tsp)
into a mixing bowl of an electric mixer fixed with the paddle attachment. Using medium-low, beat till smooth. Be sure to scrape down the sides when needed.
Then add in the
Large Eggs (5)
, one at a time, beating well after each addition. Next, add in the
Heavy Cream (3 oz)
and continue to beat till everything is well mixed.
Remove the crust from the refrigerator and place the springform pan on a bigger baking pan so that any drips can be contained. Pour in the cheesecake filling. Smoothen the top with a spatula and we are ready to bake the cheesecake.
Place the baking pan into the preheated oven at 350 degrees F (180 degrees C) and bake for 15 minutes.
Lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for another 60 minutes or until firm. The cheesecake is done when the center of the cake still looks a little wet and jiggles a little if the baking pan is gently shaken.
Remove from oven and place on a wire rack. Meanwhile, make the cheesecake topping.
Sour Cream (1 cup)
Granulated Sugar (2 Tbsp)
Vanilla Extract (as needed)
in a small bowl. Stir to combine well.
While the cheesecake is still warm, spread the cheesecake topping evenly and place the cheesecake back into the oven to bake for another 15 minutes at 250 degrees F (120 degrees C).
Remove from oven and place on a wire rack. Immediately run a knife or spatula around the inside edge of the pan to loosen the cheesecake (helps prevent the surface from cracking as it cools). Let cool completely at room temperature, about an hour.
Once the cheesecake is cooled to room temperature, run the spatula one more time around the inside of the pan and slowly release the clamp. Then place in the refrigerator, uncovered, to chill for about one hour.
After chilling for 1 hour, cover with plastic wrap and chill for at least 8 hours, preferably overnight before serving. Once chilled overnight and the cheesecake is nice and firm, use a sharp knife to cut through and into slices.