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BAM Cake converter 
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Ingredients:
For the biscuit base:
- 300 g graham crackers
- 115 g butter
For the white chocolate cheesecake:
- 500 g room temperature cream cheese
- 100 g sugar
- 1 teaspoon BAM vanilla paste
- 3 large eggs at room temperature
- 120 ml room temperature sour cream
- 1 teaspoon cornstarch
- 150 g melted BAM white chocolate
- 75 g BAM white chocolate (in the form of chocolate drops)
- 250 g fresh strawberries
- powdered sugar for sprinkling
Instructions:
For the white chocolate cheesecake:
1
Preheat the oven to 170°C. Line the base of a 20 cm diameter cake tin with baking paper. Add the biscuits to a food processor and pulse until finely crumbled. Put the cookie crumbs in a large mixing bowl. Melt the butter in the microwave, pour it over the cookie crumbs and mix well. It should resemble wet sand.
2
Place the cookie crumbs in the prepared baking tray and press them gently against the base of the tray to form one even layer. Smooth the crumbs with the back of a spoon. Add the cream cheese to a large mixing bowl and beat for a minute or two until the mixture is smooth and creamy. Add the sugar and BAM vanilla paste and whisk again. Then add the eggs, one at a time, beating on low speed until blended. Add the sour cream, cornflour and melted BAM white chocolate and mix until smooth - but try not to over-mix. Add the unmelted white chocolate.
3
Pour the cheesecake filling over the biscuit crust and smooth the top. Bake the cheesecake in the oven for about 35-40 minutes. Leave the cheesecake in the oven with the oven door ajar for at least one hour after baking.
4
Place the cheesecake in the fridge to chill for 3-4 hours (overnight is fine). To serve, sprinkle with fresh strawberries and dust with icing sugar.
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