Blitz the digestives in a processor (or the old fashioned way if you like). Melt the butter and combine and press down into the base of a 20cm springform cake tin. Bake for 5 mins at 180 degrees C. Remove and chill in the fridge.
Combine the eggs, flour, sour cream, cream cheese and sugar in a big bowl. Stir in the strawberries (leave one for decoration) and pour into the cake tin on your layer of biscuit.
Bake in a preheated oven at 180 degrees C for 40 minutes. Remove and leave to cool before removing from the tin. Sprinkle with a sliced strawberry and dust lightly with icing sugar. Enjoy.
Just a HUGE thank you! I had this recipe years ago and lost it and have been trying to find it ever since (25yrs)
I love it!
I left out the sugar and put about 300gms of strawberry jam in mixture. It really enhanced the flavour! - 31 Jul 2011