| Combine the digestives and butter and press into the base and a little way up the sides of a 24 cm springform pan, lightly buttered. |
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| Press crumb mixture into the bottom of an 8-inch springform pan, using waxed paper to press crumbs flat. |
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| Press the mixture firmly over the bottom and up the sides of a lightly buttered 9-inch springform pan. |
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| Butter a 9-inch springform pan and put it on a parchment-lined baking sheet. |
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| When ready to serve, run a knife all around to loosen the tart, and remove the sides of the springform pan. |
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| Back home, it is easy to recreate these fabulous cheesecakes, provided you have a good springform pan and quality ingredients. |
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| Spray a 9-inch round springform pan with cooking spray, line the base with a round of parchment paper, and spray the parchment paper. |
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| To make the crust, combine wafer crumbs with butter and press into a 9-inch springform pan. |
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| To make the tart, butter the inside of a 10-inch quiche mold or springform pan. |
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| Pack the biscuits into the bottom of a 20cm round springform tin to make a base. |
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| Grease a 20cm diameter deep springform or loose-bottomed cake tin with butter and line with baking parchment. |
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| Also mist the bottoms and sides of two 4-inch round springform pans. |
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| Base-line a loose-bottomed springform tin and grease the sides. |
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| It's so much easier to make a cheesecake if you use a springform tin. |
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