Daisy asked me to make a specific cheesecake for her birthday and aside from me grumbling about 60g melted butter to 1 packet of biscuit crumbs (I increased it to 90g), I wondered what custard powder would do to cheesecake that would be beneficial? The recipe had 2 egg yolks and 2 full eggs which is plenty to help set the mixture so why would you add custard powder?
Any thoughts?

As far as I know custard powder is just cornflour with colouring and a synthetic vanilla flavouring. I guess in the cheesecake the cornflour stabilises the mixture and the flavouring reminds people of Bird's Custard.