Ingredients

Cream Cheese 375 Gms

Icing Sugar 125 Gms

Egg Yolk    2 nos

Fresh Cream         750 ml

Digestive Biscuits 250 gms

Method

Take digestive biscuits and crush them with rolling pin till they become coarse powder add some sugar syrup and bind them together take this mixture and add it to the base of mould you are going to  use for cheese cake evenly and keep on side

Beat the cream till soft peak stage (half beaten) and keep aside

Now in mixing bowl whisk the cream cheese mixed along with icing sugar till creamy add the egg yolk to mixture and mix Now Pour the mix in into the mould that has biscuit mixture and refrigerate it till set

Serve remove from the mould and cut into wedges and serve you can add any flavour to this recipe and if you want to keep it for longer time you can add about 30 grams of gelatine to mixture