Ingredients

• 200g packet digestive biscuits
• 85g unsalted butter, melted
• 500g cream cheese
• 100ml thickened cream
• 3 eggs
• 200g caster sugar
• 1 1/2 teaspoons vanilla bean paste*
• 300g sour cream
• 150g natural yogurt
• 300g frozen cranberries
• 2 tablespoons port
• 1 teaspoon arrowroot
• 8 small rosemary sprigs, dusted with icing sugar, to garnish

Method

• Step 1 Preheat oven to 180°C.
• Step 2 Process biscuits to fine crumbs in a food processor. Add butter and whiz to combine. Press evenly into the base of a 20cm springform cake pan and chill while you make the filling.
• Step 3 Place cheese, thickened cream, eggs, 100g caster sugar and 1 teaspoon of vanilla bean paste in the (cleaned) food processor, and process until smooth. Spread filling over biscuit base.

• Step 4 Bake for 30 minutes or until filling has set. Remove cake from oven and set aside to cool for 15 minutes.
• Step 5 Meanwhile, combine sour cream, yoghurt, another 50g caster sugar and remaining vanilla paste. Spread over cake, then return to oven for a further 10 minutes. Set aside to cool, then refrigerate for at least 4 hours or overnight.
• Step 6 Place remaining 50g sugar, cranberries and port in a saucepan over low heat. Cover and cook for 5 minutes. Remove lid and stir.Continue to cook until the cranberries give off their juice. Stir arrowroot into a dash of the juice, then add to pan with berry mixture and continue to cook until the mixture thickens. Remove from the heat and cool.
• Step 7 To serve, top cake with cranberry sauce and garnish with the dusted rosemary sprigs.