Melt the butter in a saucepan or microwave and pour over the biscuit crumbs. Using a wooden spoon or spatula mix the two ingredients together until combined. It should look like wet sand.
Pour the biscuit base into a lined 8″ or 20cm cake pan. Using the back of a spoon press the mixture down into an even layer. Place the cheesecake base into the fridge to set while making the filling.
In a seperate bowl add the room temperature cream cheese and sugar. Using the hand mixer or whisk mix the ingredients together until light and creamy and combined.