Method:

1. In a food processor, pulse the biscuits and fried noodles until resembles crumbs. Then combine the crust ingredients and pour into a 20cm springform pan lined with baking paper. Pack it in very tightly along the bottom and up the sides. Using the back of a flat cup will help to pack it in really tightly. Place into the freezer for 20 minutes as you prepare the filling.
2. Using a stand mixer, whip the thickened cream and caster sugar until it thickens. Then add the cream cheese, sour cream and vanilla and whisk until creamy.
3. Remove crust from the freezer and spread the filling into the crust. Wrap with cling wrap and refrigerate for 12 hours or overnight.
4. Remove from fridge, allow to settle at room temperature for 3 minutes and then use a knife to loosen the cheesecake from the rim. Using a sharp knife cut into slices for serving. Decorate with choice of toppings.