For Base: Crush the digestive biscuits in a chopper until fine and evenly powdered
Add melted butter and mix well until the the mixture is evenly mixed.
Prepare an 8 inch and empty the above mixture. Spread the mixture evenly and press with the back of a spoon to create a thin even layer of crust.
Cream butter and cream cheese until smooth using a hand blender
Add egg and beat until light and well combined.
Add sour cream and vanilla essence and beat until volume has slightly increased
Pour the mixture into into the pan with crust layered out.
Place the bakeware into a water bath and bake at 170C or 350F for 50-60 Minutes or until top turns slightly brown
Allow the cake to cool. When slightly warm, pop it in the fridge for 2-3 hours.
Notes: You can top this cake with whipped cream, berries, or berry sauce.
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