Line a springform baking tin with baking paper. I used 25cm tin, but it doesn’t really matter, the depth will just be different. Crush the digestives by putting them in a plastic bag and using a rolling pin to crush them. Heat the butter in the microwave until melted. Mix in with the crushed digestives. Spread over the bottom of the tin to form the base of the cheesecake. Put in the fridge whilst you make the topping.

Whisk the double cream until stiff peaks form.

Add the sugar, cream cheese, vanilla essence and melted chocolate to the whipped cream and continue to whip in mixer or using a hand whisk until the mixture is combined and thick (when you remove the whisk it shouldn’t drip!)

Remove the base from the fridge. Add the topping and smooth with a spoon or spatula. Cover with cling film. Refrigerate for another couple of hours before decorating and serving.