Preheat oven to 180C/350F (standard) or 160 C/320 F (fan/convection). Grease a 9 inch springform pan.
Grease the bottom of the springform pan with butter or oil. Press the crushed biscuits onto bottom and edges of springform pan. Use the back of a spoon or the side of a glass to press the biscuit in. Bake the biscuit crust for 5 minutes, and then let it cool.
At this point, cover the bottom of the spring form tin with aluminium foil. Put two layers of aluminium foil around the bottom springform pan in order to ensure there is no leakage.
Pour the cheesecake filling into the cooled springform tin.
Place the spring form tin in a roasting / baking tray. The roasting tray / baking tray should be able to fit the spring form tin.
Bake the cheesecake for about 45 minutes – 50 minutes till it is ready. The top will be very light golden brown, and almost fact. It should also jiggle slightly when gently shake the pan.
Biscuits: Any plain tea biscuits can be used such as Marie or Digestives. In the US, graham crackers can be used. The crumb should press to the bottom of the sides of the pan easily. If it's too wet add another biscuit, and if it's too dry add more butter.
Cream Cheese: Make sure to use plain cream cheese (the one that comes in blocks or squares) not the processed cream cheese spread.