1. Preheat the oven to 350°F (180°C). Line a 9 inches (23cm) springform tin with baking parchment and wrap it in several layers of aluminum foil. The tin has to go into a water bath later on and this will prevent the water from getting into the tin. Set aside.

2. Add the shortbread cookies to a freezer bag and crush them with a rolling pin until you get very fine crumbs. Add the melted butter and sugar and mix until everything is evenly moist. Transfer the crumbs to the springform tin and press down to get one even layer. Bake for about 8 minutes. Take out and let cool down. Reduce the heat of the oven to 330°F (165°C).

3. For the filling add the cream cheese and xylitol to a large bowl and mix to combine. Add the eggs one after another and mix well each time. Do the same with the egg yolks. Add the heavy cream and vanilla bean paste and mix in. Pour the filling into the springform tin. Place the tin (still wrapped in aluminum foil) in a larger casserole dish and fill it up with hot water – the water should go halfway up the sides of the baking tin. Bake the cheesecake for about 70 minutes, then turn off the oven and let the cake sit in the closed oven for about 40-45 minutes. Take out of the oven and run a knife around the edge of the cake – let cool down completely on a wire rack, then place in the fridge for at least 8 hours.

4. To decorate the cake whisk the heavy cream with vanilla bean paste until stiff peaks form. Fill into a piping bag with a star tip and decorate the cheesecake. Let the cheesecake get to room temperature before serving. Great with some cherry compote or strawberry sauce.