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 stirContinue. 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.