1. Prepare the crust

• Crush the graham crackers or digestive biscuits using a food processor or place them in a zip-top bag and crush with a rolling pin.
• Pour in the melted butter and mix until the crumbs are evenly coated and resemble wet sand.
• Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish to create an even crust.
• Place the pan in the refrigerator to chill while you prepare the filling.

2. Make the cheesecake filling

• In a large mixing bowl, beat the softened cream cheese until smooth and creamy with no lumps.
• Add the sweetened condensed milk gradually, beating continuously until fully combined and silky.
• Scrape down the sides of the bowl to ensure an even mixture.

3. Assemble the cheesecake

• Pour the cream cheese filling over the chilled crust and spread it evenly using a spatula.
• Smooth the top to create a neat finish.

4. Chill and serve

• Refrigerate the cheesecake for at least 4 hours or overnight until fully set and firm.
• Once set, remove from the pan and slice using a clean, sharp knife.
• Serve as is or top with your favorite fruits, sauces, or nuts for added flavor and presentation.