New York Cheesecake

Τσίζκεϊκ (cheesecake) Νέας Υόρκης
For the base:
240 g McVitie’s Original Digestive biscuits
110 g butter

For the cream:
500 g spreadable cheese
25 g corn starch (cornstarch)
juice of ½ lemon
100 g fresh liquid cream
1 egg
½ vanilla pod
65 g sugar
1 yolk

For the coverage:
100 g sour cream
½ vanilla pod
wild berries to taste
mint to taste

1. Prepare a springform pan with a diameter of 22 cm lining it with oven paper. Melt the butter and let it cool. Put the McVitie’s Digestive Original cookies in a blender and blend until they are powdered. Transfer the biscuits and butter to a bowl and mix until uniform. Pour the mixture into the mold, compact the base and edges well with the back of a spoon. Place in the fridge for 30 minutes (or in the freezer for 15 minutes).
2. Put an egg, a yolk and the sugar in a bowl and beat everything with a whisk until creamy. Extract the seeds of half a vanilla bean (keeping the rest aside) and add them to the cream, adding the cream cheese little by little and continuing to mix with the whisk. Once the cheese has been incorporated, add the lemon juice and corn starch. Then add the cream and gently mix the cream. Take the base from the refrigerator and pour the cream inside. Bake in a preheated static oven at 160 ° for 60 minutes and then continue cooking at 170 ° for a further 20 minutes. At the end of cooking, allow the cheesecake to cool in the oven with the door open.
3. While waiting for the cheesecake to cool, prepare the topping. In a bowl, combine the sour cream with the seeds of the half vanilla bean kept aside and mix everything with a spatula. Pour the topping on the cheesecake spreading it evenly and then place in the refrigerator to rest for 2 hours.
4. After the resting time, take the cheesecake and decorate with berries and finally with mint leaves.