For the crust:

1. Preheat Oven and Make Crumbs: Preheat oven to 160°C or 325°F. Blend the digestive biscuits into crumbs using a food processor or by placing them in a ziploc bag and crushing them with a rolling pin.
2. Combine Crumbs and Butter: Tip the crumbs into a bowl and add the melted butter. Mix well.
3. Press into Pan: Pour the biscuit base into a 9” springform pan and press firmly into the bottom and up the sides of your pan. Then set aside while you get on with the filling.

For the cheesecake:

1. Cream the Cream Cheese: Lightly whisk the cream cheese until creamy and smooth. Don’t overbeat it.
2. Add Sugar: Add the sugar and mix again.
3. Add Remaining Ingredients: Then add the sour cream, vanilla extract, and salt, and stir until well-combined. Keep scraping down the sides of the bowl.
4. Add Eggs: Put the mixer on low and then slowly add the egg mixture, a little at a time, stirring just until it’s combined.
5. Pour and Bake: Pour the mixture into the prepared springform pan. Place on a baking sheet lined with tin foil. Bake at 160°C or 325°F for 50-60 minutes (or longer as needed). The edges will slightly puff up and will begin to turn a very light golden brown, and the center should spring back to the touch but will still be jiggly.
6. Cool: Remove from oven and allow to cool on top of the oven for 10 minutes. Then you can use a knife to gently loosen the crust from the inside of the springform pan to prevent cracking. Keep it in the pan as it cools completely.
7. Chill: Allow cheesecake to cool completely before popping in the fridge to chill. Leave it overnight or at least 4 hours.

For the topping:

1. Prepare the Cheesecake: After the cheesecake is done chilling, remove from the fridge. Remove the ring from around the pan.
2. Caramelize the Sugar: Sprinkle the granulated sugar in an even layer on top of the cheesecake. Use a torch to caramelize the sugar on top.
3. Serve: Allow for the caramelized sugar to harden up on top, which should take a few minutes. Slice and serve.