Preheat your oven to 160°C (325°F). In a mixing bowl, combine crushed digestive biscuits with melted butter until it resembles wet sand. Press this mixture firmly into the base of a 9” springform pan. Bake for about 10 minutes and set aside to cool.

In a large mixing bowl, beat the cream cheese using an electric mixer until creamy and smooth, around 2-3 minutes. Gradually add in caster sugar, sour cream, vanilla extract, and a pinch of salt. Mix until combined.

Gently add the lightly beaten eggs to the cream cheese mixture one at a time, mixing just until combined. Scrape down the sides to ensure a smooth mixture.

Pour the creamy filling into the cooled biscuit crust. Bake in your preheated oven for approximately 50-60 minutes.

After baking, turn off the oven and crack the door open for about 10 minutes to cool gradually. Loosen the edges before removing the springform pan.

Refrigerate for at least 4 hours or overnight. To serve, sprinkle granulated sugar over the cheesecake and caramelize using a kitchen torch.