Grease a round spring form tin (about 22cm).
In a food processor crush the biscuits with the melted butter.
Press biscuit mixture into base and half way up the sides of the tin, pop in freezer for 15 mins, while you mix up the filling.
In the same food processor (that you have washed and still using the cutting blade) cream the cheese with the sugar.
Beat in the eggs and vanilla.
Pour over the biscuit mixture.
Bake in a slow oven (160 deg C) for 30 minutes
Let cool in oven with the door slightly open.
Refrigerate (overnight if possible, for me it is usually only a few hours).
Top with whipped cream. I add nutmeg if I don’t have anything else, otherwise strawberries are an absolute treat with this cake!