Easy cheese cake recipe

INGREDIENTS AND DIRECTIONS
For the base,break the shortbread fingers into smaller pieces then grind pieces until you achieve a crumble (I used walkers shortbread but you can use any one of your choice) then add melted butter,a tea spoon of brown sugar and mix everything together.Pour mixture into your baking pan and spread the mixture making sure the whole pan is covered with enough crumble
Then for the cream whisk whipping cream,cream cheese,sugar,vanilla extract,until you achieve a thick consistency.Pour cream into the pan (on top of the crumble) then smoothen everything out occasionally dipping your spatula in warm water to avoid sticking.Keep it in the fridge for about 5 hours or more.The longer it cooks in the fridge the better.The amount of shortbread fingers you use depends on you,but to cover the whole pan with enough and to attain the above height of crumble use about 10 small sized shortbread fingers.


WALKERS SHORTBREAD 

THE BAKING PAN I USED

NOTE;the bottom of the pan is removable so you can remove that before you serve,also makes it easier to cut and remove slices.