Classic Creamy Cheesecake Recipe

Begin by crushing the biscuit cookies in a blender until they are finely ground.

In a mixing bowl, combine the crushed cookies with the melted unsalted butter and mix thoroughly.

Line a 20 cm (8 inch) round baking pan with parchment paper.

Press the cookie mixture evenly into the bottom of the pan, forming a solid base with a slight edge.

Preheat your oven to 170 degrees Celsius (340 degrees Fahrenheit) and bake the crust for 5-7 minutes.

After baking, allow it to cool before adding the filling.

In a large bowl, combine the cream cheese, powdered sugar, vanilla extract, and sour cream.

Beat the mixture until smooth and creamy.

Gradually add the eggs, one at a time, mixing well after each addition to ensure a well-combined filling.

Pour the cream cheese filling over the prepared crust in the baking pan.

Gently tap the pan on the counter a few times to release any trapped air bubbles.

To avoid cracks on the surface, place a dish of water at the bottom of your oven while the cheesecake is baking.

Bake the cheesecake at 110 degrees Celsius (230 degrees Fahrenheit) for about 2 hours.

Once baked, turn off the oven and leave the cheesecake inside with the door slightly open for 2 hours to cool down gradually.

After it has cooled, transfer the cheesecake to the refrigerator and let it chill for several hours, preferably overnight, before serving.