Base

1. Preheat the oven to 350⁰F (180⁰C).
2. Lightly grease a medium ovenproof baking dish or Corning dish, or if you prefer, a springform pan.
3. Mix 1 packet crushed Tennis biscuits, Marie biscuits, or ginger biscuits with 125 g melted butter until evenly combined.
4. Press the biscuit mixture firmly into the bottom of the prepared dish.
5. Place the dish in the refrigerator while preparing the filling.

Filling

1. In a large mixing bowl, beat 2 large eggs and 3/4 cup granulated sugar until smooth and slightly lighter in colour.
2. Add 2 x 250 g softened full cream cheese, 125 ml whipping cream, 1 tbsp Maizena (cornstarch), and 1 tbsp custard powder.
3. Beat until the mixture is completely smooth and creamy, scraping down the sides of the bowl as needed.

Bake

1. Pour the filling over the chilled biscuit base and smooth the top.
2. Bake at 350⁰F (180⁰C) for 20 minutes.
3. Switch off the oven and leave the cheesecake inside for 1 hour without opening the door, which helps reduce cracking.
4. The centre should still have a slight wobble because it continues setting while resting and chilling.
5. Remove from the oven and allow to cool completely.
6. Refrigerate for at least 3 hours before serving for the best texture.

Optional Sour Cream Topping

1. Mix 1 cup sour cream with 2 tbsp icing sugar until smooth.
2. Spread over the cooled cheesecake before chilling.
3. Refrigerate until ready to serve.