For the Cheesecake’s Crust:

11-14 sweet digestive biscuits
6 tablespoons melted butter
butter for pan (important: room temperature)
2 tablespoons sugar
pinch of salt

For the Cheesecake (one 10-inch cake):

3 1/2 pounds (7 eight-ounce packages) philadelphia cream cheese (important: room temperature)
2 1/4 cups sugar
1/2 cup all-purpose flour
1 cup sour cream (important: room temperature)
1 1/2 teaspoons pure vanilla extract
5 large eggs (important: room temperature)