Finely chop the whole grain biscuits with the food processor or with a rolling pin. Mix with 140 g flour, 100 g powdered sugar and 180-200 g soft butter.
Grease a springform pan. Distribute the dough in it and press down firmly while preparing the topping in the freezer or in the refrigerator. Preheat the oven to 150 degrees circulating air.
Mix approx. 600 g double cream cheese with 160 g sugar, add 220 g sour cream, 2 tablespoons lemon juice and 2 packets of vanilla sugar and stir in. Add 3 eggs and mix in.
Take the bottom out of the fridge and let it warm up a little. Spread the cheese mixture on the base and bake in the oven for about 45 minutes, then leave to cool in the oven.
Put the cooled cake in the refrigerator for at least 2-4 hours, preferably overnight.
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