Creme egg cheesecake

This is the first baked cheesecake I've ever made, I have a favourite cheesecake recipe and I pretty much never stray from it, especially because when I crave cheesecake, that's the one I want. I'll just say it wasn't the smoothest of bakes I've ever had. We have a small oven and a big oven and I use the small oven for all my baking because I find it gives a better bake. If you're baking something that wants to rise an unknowable amount it's best not to bake it in an oven where it can hit the grill. Their was salvaging involved, but with most salvaging it went well and after the small mishap it turned out pretty great.

For the base
250g chocolate biscuits, crushed
50g ground almonds
50g butter, melted

For the cheese filling
250g golden caster sugar
1 tbsp cornflour
1kg full fat cream cheese at room temperature
4 free range eggs
2 tsp vanilla extract
300ml of full fat sour cream

For the topping
200ml sour cream
1 tbsp caster sugar
2 tsp lemon juice

Pre-heat the oven to 170C/340F/Gas mark 3
Line the base and sides of a 9 inch springform tin.
To make the base combine all the ingredients in a bowl and press into the base of the tin. Chill for at least 30 minutes.
To make the cheese filling, mix the sugar and cornflour together. Whisk the sugar mixture with the cream cheese. Add the eggs one by one beating with a wooden spoon, then the vanilla and sour cream mixing until smooth, make sure not to over beat.
Pour the mixture into the tin and bake on the middle shelf for 1 hour 20 minutes until the cheesecake is set at the edges but still wobbles in the center.
Turn off the oven and leave the cheesecake in there for an hour with the door slightly ajar.
To make the topping, mix together the sour cream, sugar and lemon juice and spread evenly over the top of the cheesecake, allow to cool completely and chill for at least 4 hours or overnight.
Add mini creme eggs and drizzle on chocolate sauce.

Just a note, the sour cream does set I was just impatient.