Make the biscuit base

• Crush the digestive biscuits into fine crumbs.
• Mix the crumbs with the melted butter until evenly coated.
• Press the mixture firmly into the base of a springform tin.

Chill the base

• Place the tin in the fridge to firm up the base.

Make the vanilla filling

• Beat the cream cheese with the caster sugar until smooth.
• Add the vanilla extract and mix well.
• Whip the cold double cream to soft peaks and fold it gently into the cream cheese mixture.

Assemble and chill

• Spoon the filling over the chilled base and smooth the top.
• Refrigerate until fully set before releasing from the tin and serving.