To make the base; grease a pie plate or springform cake tin well. Crush gingernut biscuits, but remember the bigger the chunks, the crunchier the base. Mix with the oats, sugar and vanilla.
Melt butter in a pan and add to biscuit mixture. Stir for 1-2 mins. When cool enough to handle press the mixture into the bottom and sides base of the tin.
To make the cake; preheat an oven to 190degrees C.
Place the cottage cheese in a bowl and mix in the cornflour, butter, lemon juice and castor sugar and one egg; stir together until smooth. Add the other egg, making sure it is mixed in thoroughly.
Pour into the prepared tin and cook in preheated oven for 1 hour. After one hour, turn off oven and leave for a further 30 minutes before removing the cheesecake from the oven. Carefully remove from tin when cool, or serve directly in the pie dish.