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18 May 2012 (Gregorian)	5 May 2012 (Julian)	26 Iyar 5772 (Hebrew)	28th day 4th month 4710 (Chinese)
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Creamy cheesecake

Meat-free. Nut-free.

200g digestive biscuits
125g butter
150g (5 oz) castor sugar 
2 tsp vanilla essence 
250ml (8 fl oz, 1 US cup) sour cream 
3 eggs 
350g (12 oz) cream cheese

Preheat oven to 190ºC (375ºF, gas mark 5).

Melt butter. Crush biscuits until finely ground. Put aside 1 tablespoonful of crumbs and mix the remainder with the melted butter. Mix well. Line the base of a loose-bottomed 22cm (8½″) cake tin with the crumb mix and put in a cool place to set.

Mix 2 tablespoonfuls of sugar and 1 teaspoonful of vanilla essence with the sour cream to make the topping.

Beat eggs in a large bowl. Stir in 1 teaspoonful of vanilla essence, the remaining sugar and the cream cheese. Beat until well blended. Pour onto crust.

Bake for 20 minutes. Turn off oven and leave the cheesecake in the oven for an hour to finish cooking. Remove from the oven.

Turn oven back on and heat to 230ºC (450ºF, gas mark 8).

Allow at least 10 minutes for the oven to heat up (and the flan to continue cooling). When the oven is hot, pour the topping over the cheesecake and return it to the oven.

Bake for a further 5 minutes.

Remove pie from oven and allow to cool.

Decorate with reserved crumbs and chill for 3 hours before serving.

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