Preheat your oven to 180°C.
Combine crushed biscuits and melted butter until the mixture resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan and bake for 10 minutes; set aside to cool.
Beat cream cheese and sugar together until completely smooth and lump-free.
Mix in the sour cream and vanilla extract on low speed until just incorporated.
Add eggs one at a time, mixing on low speed until just combined to avoid incorporating too much air.
Fold in half of the Rolo candies.
Pour the batter over the cooled crust and place the pan into a larger tray filled with hot water for a gentle bath.
Bake for 60 minutes and allow the cheesecake to chill for at least 4 hours before serving.
Top with remaining Rolo candies before serving.