Ingredients

• 1 cup biscuit crumbs
• 1/4 cup finely chopped walnuts
• 3 tbs brown sugar
• 1 tbs cinnamon
• 1 tsp nutmeg
• 5 tbs butter, melted

• 2 cups cream cheese, softened
• 1 cup white sugar
• 1 cup sour cream
• 1 cup heavy cream
• 3 tbs flour
• 1 tbs vanilla
• 3 eggs

Directions

1. Preheat oven to 180C.
2. Combine first group of ingredients in a bowl and press into the bottom of a 25cm cake tin (with removable sides). Bake for 10 minutes and then set aside to cool.
3. Meanwhile, beat cream cheese and sugar. Add sour cream and heavy cream, then flour and vanilla, beating between each addition. Finally, add the eggs one at a time.
4. Pour the batter into the cake tin and bake for about 45 minutes, depending on your oven. The cheesecake should still wobble a little in the centre, but not too much… otherwise it will still be runny.
5. Delicious served warm from the oven, or allow to cool in the fridge before serving on its own, or with passionfruit sauce.