Classic Continental Baked Creamy Cheesecake

Preheat the oven to 180°C (355°F).

Combine the crushed digestive biscuits and melted butter in a bowl.

Press the mixture into the bottom of a 9-inch springform pan to form a crust. Set aside.

In a large bowl, beat the cream cheese and sugar until soft and creamy. This should take about 2 minutes.

Add the eggs, one at a time, beating well after each addition.

Add the vanilla extract and flour, and continue to beat until well combined.

Fold in the sour cream until the mixture is smooth.

Pour the mixture over the biscuit base in the springform pan. Smooth the top.

Bake for 40-45 minutes, or until the center is slightly jiggly.

Turn off the oven and let the cheesecake rest inside the oven with the door slightly open for 1 hour.

Remove from the oven and let it cool completely at room temperature.

Refrigerate for at least 4 hours, or until ready to serve.

Serve chilled, sliced into 8 pieces.