Preheat the oven to 160°C (320°F). Place the roasting pan on the oven rack and boil enough water in the kettle to create a water bath.

Combine 120 g crushed biscuits with 30 g melted butter in a mixing bowl. Stir until all crumbs are evenly moistened.

Press the biscuit mixture firmly and evenly into the bottom of the 7-inch springform pan. Set the crust aside.

Whisk 300 g cream cheese with 50 g caster sugar in a clean mixing bowl. Continue until the mixture is smooth and free of lumps.

Add 120 ml cream and 200 g sweetened condensed milk to the cream cheese mixture. Whisk gently until fully incorporated.

Add 8 g corn flour and 5 ml vanilla extract to the filling. Whisk just until the batter is smooth.

Pour the cheesecake batter over the biscuit crust in the springform pan. Smooth the top with an offset spatula.

Place the springform pan in the roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the outside of the cake pan.

Bake the cheesecake in the water bath for 25 to 30 minutes at 160°C (320°F). Remove it when the edges are set and the center still has a slight wobble.

Cool the cheesecake completely on a cooling rack. Refrigerate it for at least 4 hours before removing it from the springform pan.

Spread 60 g pistachio spread over the chilled cheesecake. Sprinkle 30 g chopped pistachios evenly over the top before serving.