Preheat your oven to 350°F (175°C). Gather your ingredients and equipment, including a mixing bowl and a springform pan.

Crush 250g of digestive biscuits in a food processor until they resemble fine crumbs. In a separate bowl, combine the crumbs with melted unsalted butter until evenly mixed. Press this mixture firmly into the bottom of a springform pan to form a solid base. Bake for 10 minutes, then remove from the oven and allow to cool completely.

In a large mixing bowl, beat together 600g of cream cheese and 150g of granulated sugar with an electric mixer until the mixture is smooth and creamy. Gradually add in three large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Add a splash of pure vanilla extract for flavor, and mix just until combined.

Pour the creamy cheesecake filling over the cooled biscuit crust in the springform pan. Bake for about 45 minutes, until the edges are set while the center remains slightly jiggly.

Once baked, turn off the oven and crack the door open to allow the cheesecake to cool slowly for 1 hour at room temperature.

In a medium saucepan over medium heat, combine 200g of sweetened condensed milk, 150g of brown sugar, and 100g of unsalted butter. Stir constantly for about 10 minutes until the mixture thickens into a luscious caramel sauce. Remove from heat and let it cool slightly.

After your cheesecake has chilled, carefully remove it from the springform pan. Pour the warm caramel sauce over the top, refrigerate again for an additional hour to set the caramel.

Slice the cheesecake with a sharp knife, serving it chilled, and consider garnishing with chocolate shavings or extra caramel drizzle.