This is the classic recipe for Japanese cheesecake (Soufflé cheesecake)
Mix (A) with an electric mixer until it becomes fluffy and homogenous.
Beat (B) with an electric mixer until the cornflour is well-mixed with the egg. Combine (B)and (A) and mix well.
Beat (C) together until it can form stiff peaks when the mixer blade is lifted up. Add to the mixture of (A) and (B).
Beat the egg whites with the caster sugar, i.e. ingredients D over a hot water bath until soft peaks are formed. Fold the egg whites into the batter in (3).
Crush the biscuit and mix with the melted butter (as in E), Place the biscuit/butter in a round baking pan. Press to form a firm base.
Pour the cheesecake batter onto the biscuit base.
Place the unbaked cheesecake in a hot water bath. Place it in a preheated oven and bake at 160°C/320°F for 30 minutes, and then 150°C/300°F for 60 minutes.
Remove from the oven. Keep in the chiller after it is no longer hot.