1 Large vanilla bean (sliced in half and using only the seeds scraped from the inside)
1/2 cup icing sugar
Preheat your oven to 180C.
Process your biscuits in a food processor until they are just crumbs. (Alternatively, you can crush them with a potato masher in a bowl, or put the biscuits in a plastic bag and beat them with a rolling pin). Mix them with the butter until totally combined.
Place the crumbs in a large springform tin to cover the base and most of the way up the sides.
In a large bowl, beat the softened cream cheese for a bit, just to lighten. Add in the egg, the vanilla bean seeds, and the icing sugar. you can do this in an electric mixer but I ain't fancy enough for one of those.
Pour your cheesecake batter into your buttery biscuit base, and bake for 45-50 minutes until dry and slightly browned on top. Yum.