Ingredients:
For the Base:
1 1/2 cups graham cracker crumbs or digestive biscuit crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
24 ounces (680g) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/4 cup all-purpose flour
For the Topping:
Rectangular biscuits (such as Petit Beurre or any similar biscuit)
Powdered sugar, for dusting
PREPARATION:
Prepare the Crust:
Preheat your oven to 325°F (160°C).
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
Press the mixture into the bottom of a 9×13-inch baking pan to form an even layer. Use the back of a spoon or the bottom of a measuring cup to press it down firmly.
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set aside to cool.
Make the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
Add the granulated sugar and continue to beat until well combined.
Add the eggs, one at a time, beating well after each addition.
Mix in the vanilla extract and sour cream until fully incorporated.
Add the flour and mix until just combined.
Assemble the Cheesecake:
Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula.
Arrange the rectangular biscuits on top of the cheesecake filling in a single layer.
Bake the Cheesecake:
Bake the cheesecake in the preheated oven for 40-45 minutes, or until the center is set and the edges are lightly golden.
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour.
Remove from the oven and let it cool completely at room temperature.
Chill and Serve:
Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set completely.
Before serving, dust the top with powdered sugar for a finishing touch.
Cut into squares, ensuring each piece has a biscuit on top, and serve.
ENJOY