No Bake Cheesecake

Digestive Biscuit Crust:   Crush the Digestive biscuit until it turns into fine crumbs. Mix together the biscuit crumbs, sugar, and melted butter. Press onto the bottom and up the sides of a well greased 8-9 inch (20-23 cm) spring form pan with removable bottom. Press the crumb mixture onto the bottom and about one inch (2.5 cm) up the sides of the pan.) Cover with plastic wrap and place in the refrigerator to chill while making the filling. Cheesecake Filling:  In the bowl of your electric mixer, beat the cream cheese until smooth. Add the sugar and beat until light and fluffy. Scrape down the sides of the bowl and beat in the vanilla extract.  In a chilled bowl beat the whipping cream until soft peaks form. Gradually fold or beat the whipped cream into the cream cheese mixture. Pour the filling over the chilled biscuit crust and smooth the top. Cover and place in the refrigerator for about an hour or even over night. Serves 6 - 8 people. Digestive Biscuit Crust: 1 1/2 cups (150 grams) crushed digestive biscuits 2 tablespoons (30 grams) granulated white sugar  6 tablespoons (85 grams) butter, melted Cream Cheese Filling: One 8-ounce (200 grams) Cream cheese, at room temperature 1/4 cup (50 grams) granulated white sugar 1 teaspoon pure vanilla extract 1 cup (200 ml) heavy whipping cream