Blitz the digestive biscuits in a food processor to a fine crumb, or bash them up till they are a fine crumb.
Melt the unsalted butter until liquid, and then mix in with the biscuits.
Pour into the bottom of an 8"/20cm deep springform tin, and refrigerate for now.
For the Cheesecake Filling
Melt your chocolate carefully over a bain marie, or in a microwave until smooth. Leave to cool slightly.
Add the full-fat soft cream cheese, vanilla extract and icing sugar to a large bowl and whisk until smooth.
Add the melted chocolate to the cream cheese mix and whisk until combined!
Add in the double cream, and whisk again until thick and delicious. Alternatively, whisk the cream separetly to stiff peaks and fold through the cheesecake mixture.
Fold through the chopped crunchies, and pour/spread onto the biscuit base.
Refrigerate the cheesecake for 5-6 hours, or preferably overnight.
For the Decoration
Carefully remove the cheesecake from the tin.
If using, spread the Crunchie spread over the top of the cheesecake. Drizzle over the melted chocolate.
Whip together the double cream and icing sugar to make whipped cream and pipe little swirls around the edge of the cheesecake
Decorate with the chunks of Crunchie and crushed Crunchie pieces.
Notes
Recipe updated June 2017 – The original cheesecake filling used 400g of mascarpone, 100g of icing sugar, 300ml double cream, 250g milk chocolate, and Crunchies. Follow the same method idea if you want to use the original amounts!
You can also use what biscuits you like in the base, but I love digestives the most.
I always set my cheesecakes in the fridge overnight otherwise they risk being a little runny still and slipping off the biscuit base but if you want to risk it then go for it!
This cheesecake will last covered in the fridge for 3 days!