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Preheat oven to 180C/160C fan/350F.
Add your digestive biscuits to a blender and blend into crumbs, then mix in the melted butter.
Press the mixture into a 7" round loose bottom cake tin and bake for 10 minutes.
In the meantime prepare the cheesecake mixture by blending all the cheesecake ingredients together, then pour over the base.
Return back to the oven and bake for 25-30 minutes.
Leave to cool, then chill in the fridge for a couple of hours before serving.