Baked Crunchie Cheesecake

I was looking for a baked cheesecake to make for a dinner party we were throwing. One of the guests is Coeliac and therefore my choice had to be a careful one.

I had posted before about a Gluten Free Crunchie Cheescake that I had made but this time I was looking for it to be baked!

It turned out really well and is able to last in the fridge for days. It didn't make it that long though as we devoured it over the space of 24hours. 

Ingredients:

300g Biscuits - chocolate digestives, bourbons, etc (gluten free or normal)

100g butter, melted

5 Crunchie Bars

300g Sour Cream

500g Philadephia Cream Cheese

115g Caster Sugar

3 eggs

1.5tsp Vanilla Essence

Method:

Preheat fan oven to 170 degrees

Put the biscuits in a bag and crush util broken down into small pieces. 

Add the melted butter to the biscuits and mix.

Pour the biscuit mixture into the tin (I used a 10" tin with a pop out base) and pat down with the back of the spoon.

Bake in the oven for 10 mins

Beat Philadelphia, Sour Cream, Vanilla and Caster Sugar in a bowl. 

Add in crushed Crunchie Bars and mix.

Add eggs and mix again.

Pour the mixture on top of the cooled biscuit base in the baking tin and bake in the oven for an hour. The cake will feel a little under done if you feel the centre of the cake. This will firm up when cooling.

Let the cheesecake sit in the oven for a few minutes with the oven off. Remove and let it cool at room temperature. Then move to the fridge. For best results refrigerate overnight.