Cheesecake

Hey again,
I made this Baked Cheesecake for Christmas dessert, everyone loved it and was going back for seconds.
The relo's asked for me to post it on my blog so they could have the recipe, must have been good ;)
You could use this cheesecake as a base recipe and vary it for chocolate by adding half a cup of cocoa and an extra quarter cup of sugar. Or any other flavour you like, its up to your imagination!

Ingredients (serves 12):

• 1 x 250g pkt Arnott's Nice biscuits
• 140g butter, melted
• 2 x 250g pkts cream cheese, at room temperature
• 1 x 300g ctn sour cream
• 155g (3/4 cup) caster sugar
• 3 eggs
• 3 tsp vanilla essence
• strawberries (for decoration)
• pink writing icing (opt)

Method:

1.  Line the base of a 22cm round spring form pan with non-stick baking paper, allowing the edges to overhang. 
2. Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Transfer to the lined pan. Use the back of a spoon or a straight-sided glass to spread and press the biscuit mixture firmly over the base and side of the pan. Cover with plastic wrap and place in the fridge for 30 minutes to chill.
3. Meanwhile, preheat oven to 160°C. Place the cream cheese, sour cream and sugar in the clean bowl of a food processor and process until smooth. Add the eggs and vanilla, and process until well combined.
4. Pour the cream cheese mixture into the prepared pan. Bake in oven for 1 hour or until just set in the centre. Turn oven off. Leave the cheesecake in the oven, with the door slightly ajar, until cooled completely (this will prevent the cake from cracking). Place in the fridge for 4 hours to chill.
5. Remove the cheesecake from the pan, decorate with chopped strawberries and serve.