**Ingredients (for 8 people):**
• 250 g digestive biscuits
• 100 g melted butter
• 500 g cream cheese (Philadelphia)
• 200 ml fresh cream
• 3 eggs
• 120 g sugar
• 1 sachet vanilla
• 4 tablespoons Mouccarella

**Preparation:**
1. Crush the biscuits and mix with melted butter. Line a springform tin (22 cm) and press the base down. Refrigerate for 30 minutes.
2. Whip the cream cheese with the sugar and vanilla. Add the eggs one at a time, then the cream.
3. Pour the mixture onto the base and bake at 160°C for 55 minutes. Allow to cool completely.
4. Before serving, gently warm the Mouccarella and pour it generously over the cheesecake.