Preparation time: 25-30 minutes
Cooking time: 5 minutes
For an 18cm diameter cheesecake or 6 individual cheesecakes
Preheat the oven to 160°C.
Mix the biscuits with the melted butter and press everything into the bottom of the mould(s).
Refrigerate until the mixture has hardened.
Meanwhile, whisk the Philadelphia with the cream cheese and sugar. Add the eggs one at a time, then add the flour.
Pour into the mold and bake.
Bake for 1 hour (40 min if individual cheesecakes).
Leave to cool and refrigerate for 24 hours.
When ready to serve, cover with a generous layer of L'Épicurien flower preparation.