Preheat your oven to 350°F (175°C). Crush the biscuits into fine crumbs and combine with melted butter. Press into a springform pan and bake for 10 minutes. Cool.

Beat the cream cheese until smooth. Gradually add sugar, then eggs one at a time, followed by vanilla extract. Mix until velvety.

Pour the filling over the cooled crust and bake at 325°F (160°C) for 50-60 minutes until the edges are set. Let cool gradually.

Chill the cheesecake in the refrigerator for at least 4 hours or overnight.

Sprinkle superfine sugar over the top and broil until caramelized, about 2-3 minutes.

Carefully run a knife around the edges and slice. Serve chilled with fresh berries or fruit sauce.