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Base: Grind biscuits in food processor until powdered and add melted butter and sugar and combine.
Add to greased and paper-lined tin.
Using the back of a spoon, press the base down evenly and bake at 180degC for 15-20 minutes or until just starting to colour.
Filling: In food processor blend sour cream and eggs until smooth and pour into a large bowl. Microwave (at full power) cream cheese for 3 minutes then put in processor with sugar, vanilla, oranges, lemons and cream. Blend until smooth.
Mix up with sour cream and eggs until combined.
Very gently pour into the cake tin, making sure not to disturb the base. Bake at 100 degrees for 3 hours.
Cut into 14 equal pieces.
Chef's note: If the oven is too hot the cheesecake will crack in the middle. Do not cut until completely cooled.