Decadent no-bake Milkybar cheesecake with mascarpone

To make the base

1. Using a food processor, whizz the shortbread biscuits into a fine crumb. You can also place the biscuits in a strong plastic bag and crush them into a fine crumb with a rolling pin.
2. Melt the butter until it turns into a liquid, either in the microwave or in a small pot on the stove.
3. Add the melted butter to the biscuit crumbs and blend them together using the food processor. If you are doing this by hand, transfer the crumbs from the bag into a bowl and use a fork to mix and incorporate the melted butter evenly.
4. To make a parchment paper circle for the base of a 23cm springform tin, place the tin down on a piece of parchment paper. Trace the shape of the tin's base with a pencil or pen. Cut out the traced circle and place it in the bottom of the tin.
5. Pour the biscuit mixture into the tin and use the back of a spoon or the flat bottom of a glass to press it down and create an even layer.
6. Place the tin in the fridge while you prepare the cheesecake filling.

To make the cheesecake filling

1. Break the Milkybar chocolate into smaller pieces and place it in a microwave safe bowl.
2. Heat in 30 second intervals, stirring between each interval. Repeat until the chocolate has completely melted.Alternatively, you can melt the chocolate on the stove using a double boiler method. Place the chocolate in a metal or glass bowl that sits on top of a pot with simmering water. Make sure the bottom of the bowl doesn't touch the water. Stir the chocolate continuously until it melts.
3. Set aside the melted Milkybar chocolate to cool slightly while you continue with the rest of the filling.
4. Whip the fridge-cold double cream until soft peaks form.
5. In a separate large bowl, whip together the room temperature mascarpone, cream cheese, vanilla extract and icing sugar until well combined.
6. Add the whipped double cream to the mascarpone mixture and continue whisking on a medium speed until you have a medium-firm texture.
7. Add the melted white chocolate and whisk briefly until mostly combined. Give it a final stir by hand and scrape down the sides as you do so.
8. Spoon the mixture over the top of the butter shortbread base and smooth with the back of a spoon.
9. For an extra smooth surface on your cheesecake, dip the spoon into a bowl of freshly boiled water, wipe the spoon dry and gently smooth over the top of the cheesecake.
10. Place the cheesecake in the fridge for at least 6 hours to set, ideally overnight.
11. Before releasing the clip on the springform tin, use a long knife or palette knife to carefully slide between the cheesecake and the sides of the tin. This step helps to ensure a clean and smooth release, preventing the cheesecake from sticking to the sides and avoiding any uneven or jagged edges.