In a mixing bowl, combine the crushed digestive biscuits and melted butter. Stir until the crumbs are evenly coated with the butter.
Press the biscuit mixture into the bottom of a 9-inch (23cm) springform pan, creating an even crust. Use the back of a spoon or the bottom of a glass to firmly press the mixture down. Place the pan in the refrigerator to chill while preparing the filling.
In a separate bowl, beat the softened Lancewood Cream Cheese until smooth and creamy. Add the granulated sugar and vanilla extract, and continue beating until well combined.
In another bowl, whip the heavy cream until soft peaks form.
Gently fold the whipped cream into the cream cheese mixture until well incorporated
Remove the springform pan from the refrigerator and pour the cream cheese filling over the crust. Use a spatula or the back of a spoon to smooth the top.
Return the cheesecake to the refrigerator and let it chill for at least 4 hours or overnight to set.
Before serving, carefully remove the sides of the springform pan. If desired, decorate the top with fresh berries and mint leaves for an extra touch.
Slice and serve the Lancewood No-Bake Cheesecake chilled. Enjoy!