Base

250 butternut biscuits (any plain buttery biscuit will do) 1 teaspoon mixed spice 100 grams melted butter Filling 500 grams cream cheese (Philadelphia cream cheese is a good one to use) 2/3 cup castor sugar 1 teaspoon vanilla essence 1 tablespoon fresh lemon juice 4 eggs

Topping

1 cup sour cream 1/2 teaspoon vanilla essence 3 teaspoons fresh lemon juice 1 tablespoon castor sugar Nutmeg and icing sugar for sprinkling

Method for base

1. Line a base of 20 cm round spring form cake tin with baking foil
2. Place the biscuits in a food processor and crush finely
3. Transfer to a bowel and add the butter, spice and stir till crumbs are moistened
4. Spoon into the cake tin, press firmly over base and refrigerate for at least 20 minutes till firm

Method for filling

1. Pre-heat oven to 180 C
2. Using eclectic beaters beat cream cheese till smooth
3. Add sugar, essence, lemon juice and beat till smooth
4. Add eggs, one at time beating well after each one
5. Pour mixture in prepared cake tin and bake for 45 minutes or till firm to touch and remove form oven

Method for topping

1. Combine sour cream, essence, juice, and sugar in a bowel
2. Spread over hot cheese cake
3. Sprinkle with nutmeg and return to oven for further 7 minutes
4. Cool and refrigerate till firm
5. Sprinkle with icing sugar and slice and serve