Pre-heat oven to 150ºC.
Mix together crushed Nice biscuits, cinnamon and melted butter. Press mixture firmly onto base and sides of a lightly greased 20cm spring-form tin or loose bottom tin. Refrigerate until required.
Beat cream cheese, adding sugar gradually, until smooth.
Beat in eggs, one at a time, and vanilla essence until mixed thoroughly.
Pour mixture carefully into prepared shell. Bake for 40 minutes.
Once baked, turn off heat, and let cheesecake cool in oven. Chill in the refrigerator until required.
To serve, top with freshly whipped cream and seasonal berries, if desired.