Ingredients.
150g Digestive Biscuits.
75g Butter.
900g Full Fat Cream Cheese.
200g Caster Sugar.
200ml Soured Cream.
3 TBSP Plain Flour.
3 Eggs and 1 Egg Yolk - Lightly Beaten.
2 TSP Vanilla Extract. 

Spring Tin 23cm/9in.

Preheat the oven at Gas mark 4 (180c/350f).
Grease and line the base of the spring tin.

Step one - Crush biscuits into crumbs with a rolling pin. 
Step two - Melt 75g of butter in a pan and pour over biscuits. 
Step three - Mix until all crumbs are covered, spread evenly over the base of the tin and bake for 10 minutes. 
Step four - Once the base has baked for 10 minutes remove from the oven and reduce the temperature to Gas mark 2 (160c/350f).
Step five - In a large bowl beat together cream cheese and sugar until smooth.
Step six - Add in sour cream and flour into the cream cheese and sugar mixture and beat together. 
Step seven - In a bowl lightly beat together the eggs and vanilla.
Step eight - Gradually add the egg mixture into the cream cheese mixture beating well between each addition.
Step nine - Pour cheese mixture into biscuit base and bake for 45 minutes. 
Step ten - Once cheesecake is cooked turn off the oven and prop oven open and allow the cheesecake to cool in the oven. This prevents the cheesecake from cracking. 

Once the oven has cooled remove the cheesecake to cool completely before removing the tin.
Once cooled remove the tin and enjoy!

First month of 2016 done and dusted (nearly the second as well super late January Favourites Sorry). Lets take a look at what I was loving in the month of January. 

Beauty - Zoeva Rose Gold Brushes.
Fashion - Oversized Blanket Scarf.
Lifestyle - Iphone Charging Dock.
Film - Creed.
Youtuber- JonesAndCo.
Video - In The Frow - Asos Unboxing Try On Hauls.
Disappointing Product - Reiss Candle. 

What did you love in the month of January? 

Ingredients. 
100g Butter.
1 - 1 and a half cups of Marshmellows.
2 Cups of Rice Crispies.
Topping of your choice.

Square tin. 

Step one - Melt butter in a pan on a low heat. 
Step two - Add in the marshmellows and stir in until marshmellows have melted and the mixture becomes thick and creamy. 
Step three - Pour into your chosen tin, spread out evenly and add your chosen topping.
Step four - Pop in the fridge for 30 minutes to allow to set. 
Step five - Cut into squares and plate up.

Enjoy.