• Allow all the ingredients to come to room temperature. 
• Place the oven rack in the lower third of the oven. Preheat the oven to 180°/355°F. You can line the bottom of your springform pan with baking paper at the bottom for easy release. (*Note 6)
• Melt the butter and allow to cool while processing or crushing the Graham crackers or biscuit until they have a mostly fine sand-like texture. In a large mixing bowl, combine the Graham cracker crumbs or biscuit crumbs with the sugar (only required if using Graham crackers) and the melted butter. Stir together until the crumbs are coated in butter. 
  2 cups Graham cracker crumbs, 8 tablespoons butter, 3 tablespoons white granulated sugar
• Pour the mixture into the bottom of an 8 or 9-inch springform pan. Using the back of a spoon, press the crumbs up the side of the pan about 1 inch (2.5cm) tall. Take your time to work the crumbs up the sides of the springform pan. Then press the rest of the crumbs into the bottom of the pan, either using your spoon or the bottom of a measuring cup or glass. 
• Bake the crust in the preheated oven for 10 minutes. Remove from the oven and allow to cool while making the filling. Turn down the oven to 150°C/300°F.
• In a large bowl or the bowl of a stand mixer with a paddle attachment, combine the room-temperature cream cheese, vanilla, and sugar. Beat on medium speed until the cream cheese is smooth (with no lumps) and the sugar is dissolved. Scrape down the sides of the bowl as you go (even if using a hand mixer). This will take about 3-5 minutes. 
  24 ounces cream cheese, 1 cup white granulated sugar, 1 tablespoon vanilla extract
• Add in the cream, sour cream, and lemon juice. Mix on a low speed until combined. 
  3 tablespoons lemon juice, ½ cup sour cream, ¼ cup heavy cream
• Add in the eggs one at a time, mixing until just combined. Scrape down the sides as needed. 
  4 eggs
• Wrap the bottom of the springform pan in two layers of aluminum foil (aluminium or tin foil), ensuring the foil comes up to the top of the pan. 
• Pour the cheesecake batter into the biscuit base. Using a spatula, knife, or cake tester, pop the bubbles in the filling. Tap on the counter a few times to bring the bubbles to the surface and again pop them. 
• Place the cake pan into a large roasting dish, and fill the roasting pan with water until it is about 1 inch or 2.5cm deep. (*Note 7)
• Bake the cheesecake for 60-80 minutes. The cheesecake is fully baked when the edges are set and the middle is still slightly jiggly. Mine was done at 70 minutes. Start checking on the cheesecake at 50/60 minutes and monitor its progress. 
• Turn off the oven. Crack open the oven door with a wooden spoon and allow the cheesecake to cool slowly for about an hour. Remove the cheesecake from the oven and then let cool at room temperature until completely cool (this is about 3 hours). Remove the foil and place the cheesecake in the fridge for a further 3 to 4 hours (or preferably overnight). 
• Remove the cheesecake from the springform pan. If lifting off the pan base, use two spatulas to support the bottom of the cheesecake and placing onto a plate or serving platter. 
• Use a sharp clean knife to slice your cheesecake, cleaning the knife between slices to get those super sharp lines. Serve with fresh fruit, berries, cream, chocolate ganache, or a delicious berry compote.

Blueberry Compote

• Combine all ingredients in a medium-sized pot and simmer over medium heat, until the mixture begins to bubble a bit. Reduce the heat slightly and cook for a further 15 minutes, stirring occasionally with a wooden spoon mashing some of the berries in the cooking process.
  2 cups blueberries, ¼ cup white granulated sugar, 1 tablespoon lemon juice
• The blueberry compote is finished when a spoon is dragged across the bottom of the pot and leaves a trail for a few seconds before rejoining.
• Allow the berry compote to cool before placing into a glass bowl and storing in the fridge.