Preheat your oven to 350°F (175°C) and lightly grease your springform pan.

Crush the digestive biscuits until they're fine crumbs and mix with melted unsalted butter. Press into the bottom of the prepared pan.

Bake the crust for 10 minutes and let it cool completely on a wire rack.

Beat together cream cheese and granulated sugar until smooth. Add eggs one by one, mixing well after each addition, and finish with vanilla extract.

Pour the cheesecake filling over the cooled crust and bake for 45 minutes at 350°F (175°C) until edges are firm but center jiggles slightly.

Let the cheesecake cool at room temperature for an hour, then refrigerate for at least 4 hours or overnight.

For the caramel, heat sweetened condensed milk, brown sugar, and butter in a saucepan over medium heat, stirring for about 10 minutes until thickened.

Pour caramel over the cheesecake and return it to the refrigerator for another hour before serving.

Slice and serve with whipped cream and an extra drizzle of caramel.