Preheat your oven to 160°C (325°F).

Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and rolling over them with a pin.

Combine the crumbs with melted butter until fully moistened. Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer. Set aside.

In a large mixing bowl, gently beat the cream cheese until smooth. Avoid overmixing to maintain a creamy texture.

Add the sugar and continue mixing until well incorporated.

Stir in the sour cream, vanilla extract, and a pinch of salt. Scrape down the sides of the bowl to ensure everything is blended evenly.

Gradually add the beaten eggs, mixing on low speed to prevent air bubbles from forming.

Pour the cheesecake mixture over the prepared crust, smoothing the top with a spatula.

Wrap the outside of the springform pan with foil to prevent leaks and place it on a baking sheet.

Bake for 50–60 minutes, or until the edges are lightly golden and the center is just set but still slightly wobbly. Avoid overbaking.

Remove from the oven and let it cool for 10 minutes. Run a knife around the edges to loosen the cake from the pan and prevent cracks. Allow to cool completely before refrigerating.

Refrigerate the cake for at least 4 hours or overnight to set it fully. This step is crucial for achieving the perfect texture.

Sprinkle an even layer of granulated sugar over the chilled cake.

Using a kitchen torch, caramelize the sugar until golden and crisp. Allow the topping to harden for a few minutes.

Slice with a hot knife for clean edges and serve this decadent dessert to delighted guests.