By Josceline Dimbleby
Only when I reached New York did I realise how luscious a baked cheesecake can be. It started me off on endless experiments - finely grated orange or lemon rind is a good addition to this one.
Butter a loose-based 22-23 cm round cake tin. Crush the biscuits in a food processor and turn into a large bowl. Melt the butter, pour onto the biscuits and stir to combine. Press evenly over the bottom of the cake tin and chill.