Preheat your oven to 160°C and lightly grease a 23cm springform cake tin. Wrap the outside of the tin in three layers of foil (make sure its watertight) and set aside.

Place the biscuits in a food processor and pulse until you have fine crumbs. Add the butter and pulse until just combined. Press the crumb mixture onto the bottom and sides of the prepared tin and chill in the fridge for 30 minutes.

Using an electric mixer, beat the eggs, cream cheese and sugar until light and fluffy. Add the flour, Vanilla Paste and cream and beat again until smooth.

Pour onto the prepared biscuit base, then place into a roasting tin and fill with hot water so that the water covers a third of the tin.

Bake in a preheated oven for 1 hour. Turn the oven off and leave in the oven overnight or until completely cool.

Carefully remove the cake from the tin by running a pallet knife around the cake. Serve at room temperature or slightly chilled.

Tips: Baking the cheesecake in a bain marine gives it a superior creamy and silky texture. Leaving it in the switched-off oven prevents the surface from cracking as it cools.