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Preheat oven to 180°C (160°C fan). Grease and line the base of a 20cm deep springform cake tin with baking parchment.
Combine the crushed biscuits and melted butter. Press firmly into the base of the tin and chill.
Beat the cream cheese and caster sugar together until smooth. Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract and add the sour cream. Mix well and pour onto the biscuit base.
Place the tin in a roasting tin and add hot water to come halfway up the sides. Bake for 50-60 minutes until the cheesecake is just set but still slightly wobbly in the centre.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
Remove from the oven and allow to cool completely, then refrigerate for at least 4 hours or overnight.
Run a hot knife around the edge of the cheesecake and turn out onto a serving plate.