For this Baked Vanilla Cheesecake Recipe, preheat the oven to 325°F (163°C).

Place the biscuits in a blender and process until crushed.

Then, in a medium bowl, mix the biscuit crumbs, granulated sugar, and melted butter until well combined.

Press the mixture firmly into the bottom of a 9-inch springform pan.

Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.

Now, reduce oven temperature to 300°F (148°C).

In a large mixing bowl, beat the cream cheese, sugar and flour on low speed until well combined.

Mix in the sour cream (or Greek Yogurt) and vanilla extract.

Add the eggs, one at a time, beating well after each addition.

Scrape down the sides of the mixing bowl to ensure the mixture is smooth and well blended

Pour the cream cheese filling over the cooled crust in the springform pan.

Cover the outsides of the springform pan with aluminum foil so that water from the water bath does not get in.

Place the pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan, creating a water bath.

Bake in the preheated oven for 1 hour 15 minutes, or until the centre is almost set but still slightly jiggly.

Turn off the oven, and let the cheesecake cool in the oven with the door closed for 30 minutes.

Open the door of the oven slightly for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.

Remove the cheesecake from the oven and water bath, and let it cool completely at room temperature. Then refrigerate for at least 5-6 hours or overnight.

Carefully run a knife around the edge of the springform pan before releasing the sides.

Slice the cheesecake and serve as is, or with your favourite toppings such as fresh berries, fruit compote, or chocolate sauce.