Version below is more on a 'fit' side, but if you want really indulgent cheesecake, you can just add normal sugar and double cream instead of yogurt.
Pre-heat the oven to 180C. Line 23cm springform tin.
Process the digestive biscuits in a food processor or a blender. Add the melted butter and blitz until it forms a dough. Press on the bottom of the tin and bake for 15 min. Leave outside to cool a little before pouring the cheesecake filling.
Mix curd cheese with egg yolks. Add the potato starch, stevia, vanilla and yogurt and mix well.
In a separate bowl, beat the egg whites until stiff.
Fold the egg whites to the cheese mixture. First add 1/3rd and mix well. Then add the rest and fold gently.
Pour on the top of cool base and bake for about 45min to 1 hour. The cheesecake has to be set and start becoming golden on top.
Cool the cheesecake completely before taking out of the tin.
You can add berries to the mix and you will have beautiful blueberry cheesecake!