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

Place the biscuits in a food processor and blend until finely crushed.

Transfer the crumbs to a bowl and stir in 60ml (1/4 cup) of the sweetened condensed milk until combined.

Press the biscuit mixture firmly into the base of the prepared pan using the bottom of a glass.

Bake for 10 minutes or until lightly golden. Remove and allow to cool.

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

In a large bowl, beat the cream cheese and remaining sweetened condensed milk until smooth and creamy.

Pour the filling over the cooled biscuit base.

Bake the 3 Ingredient Condensed Milk Cheesecake for 40 minutes or until the edges are set and the center still has a slight wobble.

Turn off the oven and leave the cheesecake inside with the door slightly ajar until completely cooled.

Refrigerate for at least 6 hours or overnight before serving.