Combine all crust ingredients; press into the bottom of a 25 cm spring form pan; bake for 10 minutes at 180ºC ; cool Beat the cream cheese and sour cream until smooth; add all other cheese cake ingredients slowly, beating after each addition until smooth; pour onto crust; bake 1 hour at 110ºC . Combine all topping ingredients; whip to a froth; pour over cheesecake; bake 15 minutes at 150ºC . Cool slowly; chill before serving Garnish with whipped topping or fruit as desired. NOTE: It is supposed to be a little mushy when done rather than solid like most cheesecakes, however if you prefer a "normal" cheesecake raise the temp about 25 degrees and cook a little longer. The original recipe called for serving warmed (nuked), I like it chilled with "Union Grill Strawberry Sauce" on top