Preheat the oven to 200℃/180℃ Fan/(390℉. Grease and line the sides and bottom of a 20cm (8-inch) springform tin with non-stick baking paper - you can do this by laying a large piece of non stick baking paper over the tin so it's large enough to cover the sides, then scrunching it up and press into the tin as best you can, with some overhanging the top. This is not meant to be perfect, the ridges in the parchment are what give this cheesecake its characteristic look and set it apart from other cheesecakes. Set aside.

For the biscuit base: tip the digestive biscuits into a food processor and blitz into fine crumbs. Add the melted butter and whizz again until you have the desired crumbly consistency. It should resemble damp sand.

Tip into the prepared tin, pressing down into a smooth and compact layer. Cover and chill in the fridge whilst you make the filling.

For the cheesecake filling: put the cream cheese and sugar into the bowl of a stand mixer. Using the whisk attachment, whisk on low-medium speed until smooth and the sugar has dissolved.

Add the eggs, one at a time, whisking well until combined between each addition (pause the machine to scrape down the sides, as necessary).

Pour in the cream, followed by the vanilla extract. Sift in the flour then whisk to the combine until smooth and lump free (if it is lumpy, I recommend passing it through a sieve as you need the mixture to be glossy and smooth).

Remove the chilled biscuit base from the fridge and pour the creamy filling on top. Smooth over the surface, then tap on your work surface a few times to remove any air bubbles. Pop in the oven and bake for about 40-45 minutes or until golden brown on top, set at the sides but still a little jiggly in the centre (don’t be tempted to open the oven door during baking). If the top doesn’t look quite ‘burnt’ enough, but the set appears perfect, pop under a hot grill for 1-2 minutes (keep a close eye on it as it will ‘turn’ quickly).

Remove the cheesecake from the oven and place on a wire rack. Leave to cool in the tin for about 4 hours - or until it has reached room temperature.

Release the cheesecake from the tin and gently peel down the non-stick baking paper from the sides (leave the paper underneath). Slide onto a plate, cut into slices and serve.