Preheat the oven to 250ºC and line a loose bottomed cake tin with baking paper.
For the curst, combine the butter and crushed provita's together and press them flat into the bottom of the cake tin.
Place the cake tin in the fridge to chill.
Meanwhile, cream both cheeses together.
Add the eggs and continue to whip until smooth and fully incorporated.
Add the remaining ingredients and mix until just combined.
Pour the filling over the chilled crust.
Bake the cheesecake in the oven for 5minutes then lower the temperature to 100ºC and bake for another hour.
Remove the cheesecake from the oven and allow it to cool before placing it in the fridge for another hour.
Top with a variety of tomatoes and tons of fresh basil.
Serve on its own, with crackers or salad.
Enjoy!