Crush the digestive biscuits and mix with the melted butter and 1 tablespoon of the caster sugar. Press into the bottom of a round tin, then refrigerate.

Whip cream until soft peak stage. Set aside.

Beat the cream cheese and remaining sugar together. Fold in cream and the vanilla extract and mix thoroughly.

Spread into tin on top of crushed biscuits. Refrigerate for about 30 minutes, and then serve.