Line a 9 inch springform tin with baking paper

Crush the digestive biscuits to crumbs and add the melted butter. Mix until biscuits are fully coated. Then press into the lined tin. Refrigerate

Whip the cream until slightly thickened then add the mascarpone and icing sugar and whip through. Add the baileys and whip until thickened, but not stiff

Tip onto the biscuit base and level out. Refrigerate for 4 hours

Melt your chose chocolate. Then drizzle over the top of the cheesecake.

Cut into slices and serve