Sernik na spodzie z herbatników (Cheesecake on a Biscuit Base)

Prepare the base:

Crush the tea biscuits into fine crumbs using a food processor or by placing them in a zip-lock bag and crushing with a rolling pin.
Mix the biscuit crumbs with melted butter until evenly combined.
Press the mixture firmly into the bottom of a springform pan (about 23 cm/9 inches in diameter). Chill in the refrigerator while preparing the filling.
Make the cheesecake layer:

Preheat your oven to 160°C (320°F).
In a large bowl, beat the twaróg or cream cheese until smooth. Add the sugar and mix until fully incorporated.
Add the eggs one at a time, mixing well after each addition.
Stir in the heavy cream, vanilla extract, and cornstarch until the mixture is smooth and creamy.
Assemble and bake:

Pour the cheesecake mixture over the chilled biscuit base, smoothing the top with a spatula.
Bake in the preheated oven for 50–60 minutes, or until the edges are set and the center is slightly jiggly. Avoid opening the oven door during baking to prevent cracks.
Cool and serve:

Allow the cheesecake to cool completely in the pan. Once cooled, refrigerate for at least 4 hours or overnight for best results.
Before serving, run a knife around the edges of the pan to loosen the cheesecake. Release it from the springform pan, garnish as desired, and slice to serve.
Serving and Storage Tips:
Serving: Serve chilled, optionally topped with powdered sugar, fresh berries, or a drizzle of chocolate for extra flavor.
Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days. It also freezes well for up to 2 months. To freeze, wrap slices individually in plastic wrap and place them in a freezer-safe bag.