Line a regular springform tin (23cm or 8in) with baking parchment.

Blitz the biscuits into crumbs.

Meanwhile, melt your butter in a small saucepan over a low heat, or in the microwave.

Once melted, add butter to your biscuit crumbs and mix together

Tip this mixture into your springform tin and press it down into a neat, flat circle. Pop this in the fridge for at least 30 minutes to firm up while you prepare your cheesecake mix.

Place your cream cheese, sugar and vanilla into a large bowl and beat together until smooth.

Gently melt your Milky Bar in a heatproof bowl over a simmering pan of water, or in the microwave in 30 seconds bursts. Allow to cool slightly.

Add the cooled melted Milky Bar to the cheesecake mixture and stir together

Whip the 200ml of cream until it forms stiff peaks and then fold it gently into the cheese mixture until combined.

Remove your tin from the fridge and top your biscuit base with the cheesecake mixture, smooth it out as neatly as you can.

Decorate the top with some chunks of Milky Bar or melt it and drizzle it over, whatever you like!

Pop the cheesecake in the fridge for at least 2 hours to firm up