Preheat the oven to 180 degrees Celsius.

Begin by finely crushing the digestive biscuits in a food processor. In a mixing basin, combine the sugar and salt.

Pour in the melted butter and thoroughly combine. Fill an 8-inch springform pan halfway with the prepared ingredients and gently push it down with a glass or a bowl.

Bake for 8-9 minutes once the biscuit mixture has been uniformly pressed.

Once baked, lay it aside to cool.

In a mixing bowl, crack all of the eggs and set aside.

Combine the cream cheese, sugar, and hand mixer in a large mixing bowl. Repeat until all of the sugar has been used up.

Mix in the sour cream and heavy cream thoroughly. Mix in the lemon juice, vanilla extract, and salt.

While mixing, slowly pour in the eggs. Mix the batter until everything is completely incorporated.

Finally, mix the cornstarch well into the batter.

Brush the sides of the springform pan with butter and line it with butter paper. Pour in the cream cheese batter and smooth it up with a spatula.

Wrap the springform in foil and lay it on a baking sheet.

Fill the baking tray halfway with hot water and bake for 45-50 minutes.

After baking, switch off the oven and leave the cheesecake in the hot oven for another 60 minutes, with the door slightly open.

Remove the cheesecake after 60 minutes and set it aside to cool fully.

Cover the springform pan with plastic wrap and place the cheesecake in the refrigerator overnight.

Dip a stainless steel knife in lukewarm water, then wipe it with a kitchen towel before cutting and serving your wonderful New York cheesecake.