Recipe

1. Butter a 9" or 10" spring form pan.
2. Put 250g digestive biscuits in a food bag and crush with a rolling pin.
3. Transfer into a bowl and pour over 100g melted butter. Mix thoroughly until the crumbs are completely coated.
4. Tip into prepared spring form pan and press down into the base to create an even layer.
5. Chill in the fridge for 1 hour to set firmly.
6. To make the filling, place the soft cheese, icing sugar and vanilla extract in a bowl and beat with an electric mixer until smooth.
7. Add the double cream and continue beating until the mixture is completely combined.
8. Spoon it on to the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top with the back of a spoon or with an icing smoother and leave in the fridge overnight to set.
9. To serve, bring the cheesecake to room temperature about 30 minutes beforehand.
10. To un-mould, place the pan on top of a can, release the sides of the tin and gradually pull downwards. Slice and serve.