Melt the butter and mix with the digestive biscuits and cardamom in a food processer. Press the mixture onto the base of a round spring form tin, about 22 cm in diameter.
Whisk the egg yolks, sugar and vanilla sugar in a bowl. Add the cream cheese and whisk until smooth.
Whip the cream in another bowl and fold into the cream cheese mixture. Finally, add the lemon juice and grated zest.
Pour the mixture into the base and place in the freezer for at least 4 hours.
Combine all the ingredients for the sweet pesto. Remove the cheesecake 10 minutes before serving and pour the pesto over. Decorate with pine nuts and basil leaves.
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