Put the biscuits in a plastic bag etc., and press with your hands, shifting your weight on them. Crush the biscuits into small pieces.
Put the butter in a heat resistant bowl. Cover loosely with plastic film, and microwave for about 30 seconds at 500w to melt the butter. Add the crushed biscuits, and mix well.
Line a parchment sheet snugly in the cake pan. Put the biscuits in the pan and press them into the bottom to harden. Cool down in the refrigerator for about 30 minutes.
Put the cream cheese in another heat resistant bowl. Cover loosely with plastic film, and microwave for about 1 minute at 500w. Stir well with a whisk.
Add sugar and mix until smooth.
Add eggs one by one. Mix well after adding each egg.
Add heavy cream and mix.
Add pancake mix, and mix well.
Take out the cake pan from the refrigerator, and pour the cake dough into it.
Bake in the oven for about 40 minutes at 180℃.
Cool down in the refrigerator and the cake will be more delicious.
How about the chocolate version: Recipe ID: 2083471.
Or this version: "Easy Soufflé Cheesecake?" Recipe ID: 2012211.
You can make this "Easy Caramel Pudding" with the extra heavy cream. Recipe ID: 2023490.
Story Behind this Recipe
This is my family's baked cheesecake, it's a little bit sweeter than usual.
When you crush the biscuits, put them in double-bagged plastic bags. This is because powders of crumbled biscuits sometimes come out from the bag. If you want to make the cake less sweet, reduce the sugar to 70 g.