Step 1: In a bowl, mix together the digestive biscuit crumbs with melted butter and the white sugar for the crust.
Step 2: Press the mixture into a 9-inch springform pan (botton and sides). Place in refrigerator until ready for use.
Step 3: Whisk whipping cream by hand or with a stand mixer until soft peaks form. It also helps if your bowl and whisk/mixer are chilled before use.
Step 4: In another bowl, beat cream cheese, 1/3 cup plus 3 tbsof sugar and vanilla extract. Fold whipped cream into cream cheese mixture.
Step 5: Refrigerate at least 4 hours before serving. The longer you leave it in the refrigerator the better it will set! (We placed it in the freezer for an hour before moving it to the refrigerator and leaving it there overnight).
Step 6: Tips for cutting cheesecake: To get a clean cut, use a hot knife for each cut. To do this, fill a tall container with hot tap water deep enough to cover the entire blade of your knife. Dip the knife into the hot water, and wipe it dry on a clean towel before making a cut.