Preparation for the Velvety New York Cheesecake

• Preheat the oven to 350°F.

  Butter a 9.5-inch diameter springform pan.

  

• Wrap the OUTSIDE of the pan (including the base) in a double layer of aluminum foil.

• To form the base, finely chop the Digestive biscuits in the food processor until fine.

• Combine the chopped biscuits, butter, two tablespoons of sugar, and salt in a bowl.

• Transfer the base mixture into the pan and form an even layer using the bottom of a glass or a meat tenderizer.

• Freeze the mixture in the pan, about 15 minutes.

• Then bake the base in the oven until the crust is firm to the touch and deep golden brown, about 15 minutes.

  Transfer the pan to a wire rack to cool completely.

• For the CREAM: In the stand mixer, beat the Philadelphia (at room temperature) with the paddle attachment at medium speed until fluffy, about 3 minutes.

• In a bowl, mix together sugar and flour and slowly add the sugar and flour mixture to the cream cheese with the mixer on low speed; mix until smooth. Do not overmix.

• Also add the sour cream and vanilla; mix until smooth.

  Then add the eggs, one at a time, beating until well blended;

• Pour the cream cheese filling into the pan, over the prepared base.

• Place the pan in a wide, shallow baking tray.

  Carefully add boiling water to the tray to reach halfway up the sides of the pan.

• Bake the cheesecake for 45 minutes at 350°F; then reduce the oven temperature to 330°F and continue baking until the cake is set but still slightly jiggly in the center (for about another 30 minutes).

• Turn off the oven; leave the cake in the oven with the door slightly ajar, about 1 hour.

• Transfer the pan to a wire rack; allow the cake to cool completely.

• Chill in the fridge, covered, for at least 6 hours or overnight.

  Before unmolding, run a knife around the edge of the cake.

• Decorate the cheesecake as desired.