Cranberry cheesecake slice

250g packet malt biscuits; 90g butter, melted; 500g light cream cheese, at room temperature; 1/2 cup caster sugar; 2 tsp vanilla essence; 2 eggs; 1/4 cup light sour cream; 1 cup dried cranberries

Ingredients

90 g	Butter, melted
250 g	Malt biscuits
500 g	Light cream cheese, at room temperature
2 tsp	Vanilla essence/extract
¼ cup	Sour cream, light
2	Eggs
1 cup	Dried cranberries (Main)

Directions

1. Heat oven to 160 degC fan bake. Line a 17 x 27cm slice tin with baking paper.
2. Crush biscuits into fine crumbs and combine with melted butter. Press into the base of the prepared tin and bake for 10 minutes. Remove to cool.
3. Place cream cheese, sugar and vanilla in a bowl and beat with an electric mixer until creamy and smooth. Beat in eggs and sour cream.
4. Stir in cranberries, then pour mixture over biscuit crust. Smooth the surface and bake for 40 minutes until set (it will feel slightly firm to touch).
5. Remove from oven to cool, then refrigerate for 3 hours to set completely. Cut into squares to serve. Store in an airtight container in the fridge.