Preheat the oven to 180°C. Butter and line a 18 cm loose-bottomed tin with baking parchment. Put digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer to a bowl, then pour over melted butter and add Splenda  Granulated. Mix thoroughly until the crumbs are completely coated and press the base mixture into a cake tin. Bake for 10 minutes and cool on a wire rack while preparing the filling.

For the filling, increase the oven temperature to 200°C. To make the filling, place the cream cheese, Splenda Granulated and flour in a bowl, then beat with an electric mixer until smooth. Add the eggs and beat until the mixture is smooth, then add the vanilla extract and cream, mixing thoroughly.

Spoon the mixture onto the biscuit base, smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Bake the cheesecake for 35-45 minutes at 200°c, or until the top is golden and the filling is slightly firm to the touch.

Allow to cool for 30 minutes, then refrigerate for at least 5 hours before serving.