Preheat the oven to 200°C (180°C fan-forced). Grease and line the base and sides of a 20cm (8-inch) round springform pan with baking paper to ensure easy removal after baking.

Place the Granita biscuits in a food processor and blend until finely crushed. Alternatively, place them in a sealed plastic bag and crush them with a rolling pin. Transfer the crumbs to a large mixing bowl, add ¼ cup (60ml) of sweetened condensed milk, and mix until fully combined.

Spoon the biscuit mixture into the prepared pan and use the base of a flat-bottomed glass to press the crumbs firmly and evenly across the base. Bake for 10 minutes or until lightly golden. Remove from the oven and set aside to cool.

Reduce the oven temperature to 170°C (150°C fan-forced).

In a large mixing bowl, use an electric mixer to beat the cream cheese and the remaining sweetened condensed milk until smooth and creamy. Ensure there are no lumps, as a smooth consistency will yield the best results.

Pour the cream cheese mixture over the cooled biscuit base, spreading it evenly. Place the cheesecake in the oven and bake for 40 minutes, or until the edges are firm but the center retains a slight wobble when gently shaken.

Turn off the oven and leave the cheesecake inside with the oven door slightly ajar. This gradual cooling process prevents cracks from forming on the surface. Once the cheesecake has cooled to room temperature, transfer it to the refrigerator and allow it to chill for at least 6 hours or overnight for best results.

Once fully set, carefully remove the cheesecake from the springform pan. Slice and serve as-is or with your preferred toppings such as fresh berries, caramel sauce, or whipped cream.