Preheat oven to 180 degrees C and grease a 23cm spring form tin.
Make the base: combine crushed biscuits and melted butter. Press evenly into spring form pan and 2cm up the sides. Chill.
Make the filling: place cream cheese, sugar and flour in a mixer bowl. Beat on medium speed until smooth; about 2 minutes. Add eggs one at a time beating well after each addition. Add cream, zest and vanilla and beat until just mixed in. Do not over beat.
Remove from oven and let cool. Remove the sides of the spring form tin and chill the cheesecake overnight.
Add the filling to the base and place the cake on a baking tray in case of leaks.
Bake in centre of oven 15 minutes. Lower the temperature to 120 degrees C and bake for a further 1 1/2 hours until just set. Remove from oven.
Make the topping: combine creme fraiche, sugar and vanilla. Spread topping evenly over cheesecake and return to oven for 15 more minutes.
The recipe isn't quite complete: so here are the tweaks I made ~ would love the corrected recipe :-)
Step 3 says to add cream (not mentioned in above recipe) so I added 1/4 cup and crossed my fingers.
Step 4 looks odd there - I made this the last step.
It was slightly overcooked (but that maybe because I didn't add enough cream?) so if you are making it with 1/4 cup cream I would suggest checking it after 1:15 rather than 1:30. - 01 Aug 2014