Bistro Cheesecake

Ingredients:	250 g packet of biscuits ( Nice Biscuits)
                3 and a half oz. of butter or 
                    shortening(hopefully something cholesterol reduced) 
 		    Eqivalent 100g

Method:		Crush biscuits with a rolling pin onto waxed paper.Tip in
        tin.  Melt shortening either in saucepan on stove or in microwave.
		Use a fork to combine crumbs and shortening. The result
does not have to be very moist as when placed in fridge the shortening
hardens again. Use the fork to press the crumbs to the walls of the pan
.If you feel the mixture is too dry, try dropping a few drops only of
boiling water to soften .  This way the base is not so greasy.Beware of
making it soggy though.

Filling:	24  0z (not sure of conversion to grams but it was three
	          packets) of philadelphia cream cheese
                1 cup of sugar
                2 or 3 eggs ( depending on size,more make it softer)
                1 teaspoon vanilla essence   
                nutmeg

Method:         Beat cream cheese (try to remove from fridge for at least
three quarters of an hour to allow to soften.  this way it beats to a
cream much better).  Add sugar and beat till sugar has completely
dissolved into cheese  and is of a creamy texture.Beat in eggs and
vanilla.  
 		Pour over biscuit base 
             (which if a tin and not glass you can have waiting in fridge
	     to help crumbs set). Sprinkle with nutmeg.
                Bake in a slow oven 300F or 150 C for 50 mins.