Classic cheesecake is probably one of the most popular desserts in the world. Some people like it, some people don't. For some reason many people think it's difficult to make a good cheesecake at home, but this is not true. With this easy recipe will master the best creamy cheesecake of your life. This cheesecake is light, creamy with flat surface.

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For the crust:
250g Digestive biscuits/crackers
90g Butter, melted
For the cheesecake:
4 cups (900g) Cream cheese
1 cup (200g) Sugar
1/4 cup (60ml) Heavy cream
1-2 teaspoons Vanilla extract
4 Eggs, large
1 cup (225g) Sour cream
1 1/2 tablespoons Cornstarch
Lemon zest
Pinch Salt
For topping:
Fresh berries
Strawberry jam

Directions:
1. Make the crust: Preheat oven to 325°F (160°C).
2. In a food processor or Ziploc bag crush cookies into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 9-inch (23cm) springform pan. Bake for 7-8 minutes. Set aside while making the filling.
3. Reduce oven heat to 300°F (150°C).
4. Make the filling: In a large bowl beat cream cheese and sugar until smooth. Add eggs, one at the time, beating to combine after each addition. Do not over beat. Add vanilla extract, sour cream, heavy cream, salt and beat until smooth. Add cornstarch and lemon zest, beat until incorporated. Do not over beat.
5. Bake the cheesecake: Place the pan on a large piece of foil, and fold the foil up the sides of the pan. Pour the filling over the crust, place the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the sides of the springform pan. Bake for 45-50 minutes or until the edge is set but the center jiggles slightly. Turn off the heat and leave it another hour in the oven. Let cool to room temperature for one hour, then refrigerate for at least 4 hours or overnight.
6. Decorate the cake with fresh fruits.

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