Preheat oven to 180'C.
Crush tennis biscuits till fine and mix with melted butter. Place at the bottom of cheesecake tin. Level out.
Bake for 5 minutes.
Beat cream cheese, 1⁄2 cup castor sugar, eggs and 1 teaspoon vanilla essence together.
Pour over first biscuit layer and bake for 10mins. Take out of the oven and allow to cool.
Beat sour cream, 1⁄2 cup castor sugar and 1 teaspoon vanilla essence together. Pour over the cooled second layer and bake for 15 minutes.
Once the cheesecake is baked, cool it and let it set in the fridge for an hour. Take it out and top it with fresh or frozen berries. A sauce can be drizzled over by liquidizing some sugar and berries together.