Vanilla Cheesecake with a Ginger Nut Base

Ingredients

• 250g Ginger nuts
• 100g Melted butter
• 1tsp Vanilla extract
• 600g Soft cheese
• 250ml Double cream
• 100g Icing sugar
• What ever toppings you want

METHOD

1. Butter and line a 20cm loose-bottomed tin with baking parchment. 
2. Put the ginger nut biscuits (you can of course use digestives) into a plastic food bag and crush to crumbs using a rolling pin, or blitz in a food processor.
3. Transfer the biscuit crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are coated.
4. Tip the mixture into the prepared tin and press firmly down into the base to create an even layer.
5. Chill in the fridge for 1 hr to set firmly.
6. To make the filling, place the soft cheese, icing sugar and vanilla in a bowl, and beat with an electric mixer until smooth. 
7. Tip in the double cream and continue beating until the cream is completely combined.  8. Spoon it onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles.  9. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight or if you are impatient like myself until firm. 10. Un-mould the cheese cake onto a serving plate, removing the lining paper and base. Then add your desired toppings.
11. Bon Appétit