Crush digestive biscuits in a large pan. Gently melt the butter in the microwave or a small saucepan and add to the crushed biscuits.

Add the large squeeze of honey and mix together with a fork until blended.

Press into an 8 inch springform cake tin and smooth down until firm, place into fridge.

In a bowl mix all of the cream cheese and vanilla paste with an electric whisk or blender.

Gently add the baileys as you are mixing, if the mixture gets too loose add icing sugar in small amounts until it is the texture of soft ice cream.

Take the biscuit base out of the fridge and add the cream mixture, smoothing down evenly, finely grate some of the chocolate over the cheesecake then shave curled shards with the rest, put into the fridge for at least 4 hours, enjoy!