-
1
Melt butter in saucepan, add biscuit crumbs, press evenly over base of 20cm springform tin, refrigerate 30 minutes.
-
2
Pour filling over biscuit base, stand on oven tray, bake in moderately slow oven for 1 1/4 hours or until golden brown and set.
-
3
Sprinkle with cheese, stand for 10 minutes before cutting.
-
4
SPINACH FILLING: Boil, steam or microwave spinach until just tender, drain.
-
5
Press excess liquid from spinach, chop spinach roughly.
-
6
Cook bacon and onion in frying pan, stirring constantly until onion is soft.
-
7
Beat cheeses in small bowl with electric mixer until smooth.
-
8
Add sour cream and eggs, beat until combined.
-
9
Transfer to large bowl and stir in spinach and bacon mixture.
