1. Oil a 23cm springform tin and press in sponge cake for a base. Preheat oven      to 180°C.

2. Place sugar and margarine in an electric mixing bowl. Mix until combined.
     Add cream cheese to the mix, mix slowly until combined.

3. Add the sifted cornflour to combine, scraping the bowl down to prevent lumps.     Add the vanilla at this stage.

4. Place the mix on top of the sponge cake. Place the tin in a water bath and cook     for 30 minutes. When cool serve topped with seasonal fruit.