200g sweet biscuits, crushed
100g butter, melted
700g cream cheese
400g sweetened condensed milk
2 tsp. vanilla essence
Preheat oven to 180°c and prepare a 23cm springform cake pan with high sides by lining it with baking paper.
In a bowl, mix together the biscuit crumbs and melted butter until combined. Press mixture into the base of the cake pan and refrigerate for a few minutes.
In a mixing bowl, beat the cream cheese and condensed milk until thick and creamy. Add vanilla essence and eggs, beat until fluffy.
Pour cake filling into the prepared pan over the biscuit base and place in preheated oven for about 70 minutes or until set.
Turn the oven off, but leave cheesecake inside to cool gradually. Let it cool completely before removing, to prevent any cracking. Refrigerate until ready to serve.