Cut a piece of non-stick paper in the shape of the cake mold and place it on the bottom or the mold.
Leave 40g unsalted butter in room temperature.
Take 10 pcs of digestive biscuit and smash them with a rolling pin inside a ziplock bag until crushed.
Mix the crushed biscuits and the unsalted butter with your hands evenly and spread it in the bottom of the cake mold.
Place 900g cream cheese in room temperature.
Mix the cream cheese with 160g of sugar and 1/4 tsp of salt until smooth, you can mix with an electric mixer if the cream cheese is too hard.
Mix 2 eggs in the cream cheese with a spatula by pouring it separately(don't use an electric mixer).
Melt 60g of unsalted butter in a microwave or putting it in a bowl on top of hot water.
Mix the melted butter with the cream mixture.
Spread the cream in the mold evenly.
Put the mold on a tray and pour some water on the tray.
Bake at 170°c (340°f) for 20 minutes.
Place a foil paper on top of the cake and bake again for 20 minutes.
Take your cake out to decorate.
You cheese cake is finished!