Instructions

1. Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line the bottom of an 8 or 9 inch springform pan with baking or parchment paper.
2. Add cookies to a food processor and whiz until finely crushed. Place crumbs in a large mixing bowl. Melt butter in the microwave, then pour over cookie crumbs and mix well. It should resemble wet sand.
3. Place your crumbs into your prepared pan and press down gently to form one even layer. Use the back of a spoon to smooth crumbs. Pop in the fridge.
4. Add cream cheese to a large mixing bowl and beat until smooth and creamy. Add caster sugar and beat again. Then add eggs, one at a time, until incorporated. Add 2 tablespoons of fresh lemon juice and the vanilla and gently mix by hand. Add sour cream and cornflour and stir until smooth – but try not to over mix. Taste and add extra lemon juice if desired.
5. Pour cheesecake filling over crust and smooth the top. Bake in the oven for approximately 35-40 minutes or until it no longer wobbles in the middle. Try not to over bake it as it will continue to cook as it cools. Leave the cheesecake in the oven with the door ajar (with the oven turned off) for at least one hour.
6. Remove cheesecake and leave to cool slightly on a cooling rack at room temperature before transferring to the fridge. The cheesecake is best left in the fridge for 3-4 hours (or overnight) until it cools completely and becomes nice and firm before slicing.
7. To serve, top with extra sour cream and fresh berries.