Reduce the oven temperature to 160ºC/ 325ºF conventional oven.
With a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese for 1 min on low speed. Then add the granulated sugar and let it mix for 1 min on low speed.
800 g cream cheese, 260 g granulated sugar
In a small bowl, mix together the sour cream and cornstarch until smooth. Add it to the cream cheese with the vanilla extract and let it mix on low speed until combined. Then add two egg at a time and let it mix on low speed until combined. Once all the eggs have mixed in, scrape down the sides of the bowl and give it a final mix to make sure all the ingredients have incorporated.
200 g sour cream 18%, 1 ½ tablespoon cornstarch, 2 ½ teaspoon vanilla extract, 4 large eggs
Chop the Twix bars into smaller pieces and add them to the cheesecake batter. With a rubber spatula, gently fold the Twix pieces into the batter. Pour the cheesecake batter into the spring pan.
300 g Twix
Boil up water in a kettle. In a big metal tin that is at least 5 cm tall, add the boiling water and place the cheesecake, where the bottom has been covered in aluminium, in the water bath. The water should come up about ⅔ up the side of the cheesecake pan. There might be a possibility of water leaking in, so make sure it's covered well if choosing this method. Alternatively, place the springform pan in a 30 cm/11 inch cake pan. Place the cake pan in another baking pan or roasting pan and fill it with hot water ⅔ up the side of the pan. Gently lift the pan into the oven so no water gets under the aluminium foil. Bake for 1 hour and 20 min.
Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a bit wobbly in the middle. Turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour.
Then take it out of the oven and remove it from the water bath. Take off the aluminium foil and place the cheesecake on a cooling rack. Let it cool down fully for about 1 hour to room temperature. Finally, once at room temperature, place it in the fridge and let it set for at least 6 hours, preferable overnight.