Ingredients:
• 500g soft cheese
• 225g caster sugar
• 3tbsp cornflour
• 1tsp vanilla extract
• 250g soured cream
• 3 eggs
• 40g pistachios, chopped
• 4tbsp pistachio cream, melted
• 40g ground pistachios
• 400g digestive biscuits, crushed
• 140g melted butter

Method:
Heat the oven to 180OC/160OC fan/gas 4 and put an ovenproof dish half-filled with water on the bottom shelf. For the base, combine the digestives and melted butter in a bowl, then tip into a deep 23cm springform cake tin. Press into the base and up the side using a spatula. Set aside on a baking tray.

Whisk the cheese, sugar, cornflour, vanilla and soured cream together, then add the eggs, one at a time, beating until creamy. Mix in the chopped pistachios, then pour the filling over the base. Bake on the middle shelf for 10 minutes, then reduce the oven to 150OC/130OC fan/gas 2 and bake for 40 minutes more until set with a slight wobble in the middle. Turn off the oven and leave the cheesecake inside with the door ajar for 30 minutes (to avoid cracks). Leave to cool completely, then chill for 24 hours. Pour over the pistachio cream and sprinkle with the ground pistachios to serve.