New Zealand Kiwi Cheesecake

Preheat the oven to 325°F (160°C). Combine melted butter with 1/4 cup granulated sugar and 1/4 teaspoon salt in a small bowl, then press this mixture firmly into the bottom of a 9-inch springform pan to create the crust.

Beat the 4 slightly beaten eggs with 1 cup granulated sugar using an electric mixer on medium speed until the mixture is light and pale, about 2-3 minutes.

Fold in the sour cream, 1/2 teaspoon vanilla extract, and 2 tablespoons milk gently into the egg mixture until just combined.

Arrange half of the peeled and sliced kiwi fruits evenly over the crust in the springform pan.

Pour the cheesecake filling over the kiwi slices in the pan, then arrange the remaining kiwi slices on top of the filling.

Bake in the preheated 325°F oven for 50 minutes, until the filling is set but still slightly jiggly in the very center.

Remove the cheesecake from the oven and allow it to cool to room temperature, about 30 minutes, then refrigerate for at least 2 hours until completely chilled.

Dust the top of the chilled cheesecake lightly with 3 tablespoons confectioners' sugar just before serving.

Run a thin knife around the edges of the pan to loosen the cheesecake, then carefully release and remove the springform pan sides to present the dessert.