Preheat oven to 225°C.

Crush crackers and combine with icing sugar.

Pour in the melted butter, stir until well combined.

Wrap the cake ring with one large piece of heavy-duty aluminium foil. Then, pour the crumbs into the cake ring.

Press the crumbs into an even layer on the bottom of the the prepared ring. Bake the crust for 10 minutes, until set.

The mix the lime juice with cream cheese. Set aside.

Mix durian flesh with whipping cream with hand blender until they are smooth.

Beat the cream cheese mixture (with lime juice) until light.

Add in durian flesh mixture. Then beat until smooth.

Add in sugar and salt, then beat again with medium speed until just smooth, about 1 minute.

Add in bread flour, beat again 1 minute. Can add in some whipping cream if need.

Add the egg (with vanilla), one at a time, mixing on low speed until incorporated.

Make sure the batter is uniform but do not overmix.

Pour the batter on top of the crust and smoothen the surface.

Shake to release large bubbles.

Bake at 225°C for 10 mins. Then reduce temperature to 190°C and bake for another 50 mins.

Discard the foil, and transfer the cheesecake to the refrigerator to cool for at least 8 hours or overnight. Enjoy the New York Cheesecake rich in Musang King Flavour!