Crush the digestive biscuits into fine crumbs and combine with melted butter. Press into the bottom of a springform pan and bake at 350°F for 10 minutes. Allow to cool.

Beat cream cheese and granulated sugar until smooth. Gradually add eggs, mixing well. Add heavy cream and vanilla extract, blend until silky.

Pour the filling over the cooled crust and bake for approximately 1 hour, until edges are set and center jiggles slightly. Cool in the oven for 1 hour.

Let the cheesecake sit at room temperature for 30 minutes, cover, and refrigerate for at least 4 hours, preferably overnight.

Sprinkle an even layer of granulated sugar over the cheesecake and caramelize with a kitchen torch or under a broiler for 2-3 minutes. Allow to sit for 1 minute before slicing.