Baked cheesecake

I got this baked cheesecake recipe from June.
It is easy to bake and at the same time definitely good as it is not too creamy.
Preferably to serve cold.

Ingredients:
Crust
150g digestive biscuit (pounded into crumbs)
90g butter (melted)

Cream Cheese Mix
500g cream cheese @ room temperature (Philadelphia Kraft soft cheese)
60g castor sugar
3 eggs, separated
75g cream (single pouring cream)
30g plain flour (sifted)
1 teaspoon vanilla essence
pinch of salt

Method:
Base
Grease well 22cm spring form cake pan.
Mix biscuit crumbs with melted butter & spread on base of cake pan, pressing mixture down with the back of a wooden spoon.
Refrigerate while preparing the filling.

Cream Cheese Mix
Put cream cheese, half the sugar, egg yolks, cream, flour and vanilla essence into an electric blender or food processor & blend until smooth & creamy.In a clean bowl, whisk egg whites with salt for 2mins, till fluffy. Add remaining sugar gradually & beat just until stiff. Carefully mix cream cheese mixture with beaten egg whites & pour onto chilled crust.

Baking
Bake in preheated 160deg oven for 50mins or until centre is quite firm. Turn off oven & leave cheesecake to cool inside oven. Chill in refrigerator for two hours or overnight. When serving, bring the cake out and slice to desired sizes, let thaw a few minutes before serving.

*Hints on Improvisation*Spring Form Cake Pan = Disposable Aluminium Cake Pan
Crust = Ready made/Off-The-Shelf Cake Crusts
Single Cream = Whole Milk (when in dire urge to get cheese cake made but single cream is not available)
Sweetness of Cake = Just adjust amount of sugar as desired.