For the base:

Cup of Yum
1. Crush the Digestive biscuits into fine crumbs using a food processor or high-powered blender. Alternatively, crush them in a bowl using the bottom of a rolling pin.
2. Add the biscuit crumbs to a bowl with the melted butter and mix until well coated.
3. Transfer the mixture to an 8-inch springform tin and press it down firmly.

For the filling:

1. In a large bowl, mix the cream cheese and icing sugar.
2. Stir in the melted Milkybar. It's very important the chocolate is cooled fully for this step otherwise it will curdle.
3. Add the double cream and use an electric whisk to mix everything together. Keep whisking until the mixture becomes thick.
4. Spoon the filling over the cheesecake base and spread it out evenly. Refrigerate for at least 6 hours but ideally overnight.

Final touches:

1. Remove the cheesecake from the tin and carefully transfer it to a cake stand or plate.
2. Drizzle the melted Milkybar chocolate all over the cheesecake. This will give a stronger Milkybar flavour.
3. Use a piping bag to pipe swirls of the double cream around the edges of the cheesecake, then add the Milkybar chunks and buttons.