In food processor pulse biscuits until fine breadcrumbs form. You can crush the biscuits with a rolling pin

In medium bowl add the crushed digestive biscuits, melted butter, icing sugar and salt. Mix until well combined. Press the mixture firmly into your baking dish. For easier removal place cling film in the baking tin. Set aside

In large bowl using hand mixer beat cream cheese, salt and sugar until smooth and fluffy

Transfer filling to the pie crust in your baking tin. Spread so that you have a smooth surface or you can create a pattern on top

Freeze the cheese cake solid for about 5-6 hours or overnight. When you want to serve let sit at room temperature for easier slicing

Enjoy