This is an amalgam of several recipes, so please excuse the variety of different weights and measures.
Crush half a packet digestive biscuits, mix with melted butter and press into bottoms of 25-30 foil cake cases (paper ones go soggy). Bake 10 mins at 180c.
Meanwhile, mix 700g cream cheese with 1 cup caster sugar, 4 tbs plain flour, 1/2 cup sour cream, 1tsp vanilla and 3 medium eggs. Start with ingredients at room temp and beat well.
Spoon into cake cases and bake for 25 minutes at 180c. Leave in oven 30 minutes after cooking. Cool.
Sour cream topping - 1.5 cups icing sugar and 1/2 cup butter. Ish. Buttercream anyway, beat until fluffy with 2 tsp vanilla. Add 2 tbs sour cream, beat well - more icing sugar if you want it thicker, more vanilla or sour cream for more flavour.
Dollop onto the cheesecakes and spread out.
I had 5 cheesecakes left without topping; I plan to cover them in nutella at some point.
Salted fudge brownies are from the tastykitchen blog and very delicious.