Preheat your oven to 180°C (350°F). Blend the digestive biscuits into fine crumbs. Melt the unsalted butter and combine with the biscuit crumbs. Press into the base of a 9” springform pan and bake for 10 minutes. Set aside to cool.

In a mixing bowl, whisk the full-fat cream cheese until smooth. Gradually blend in the caster sugar. Then add the full-fat sour cream, vanilla extract, and salt. Mix until silky.

Gently beat the large eggs in a separate bowl. Gradually mix into the cream cheese mixture, folding gently to avoid overmixing.

Pour the filling into the cooled crust. Bake in the preheated oven at 160°C (325°F) for 50-60 minutes until edges are puffed and center jiggles gently.

Let the cheesecake cool in the oven with the door ajar for 1 hour. Refrigerate for at least 4 hours, preferably overnight.

Sprinkle granulated sugar over the cheesecake surface. Use a kitchen torch or broiler to caramelize, watching closely to prevent burning.