1-First, crush the 300g digestive biscuits into fine crumbs using a food processor or by hand in a sealed bag.

2-Next, melt the 100g butter and mix it thoroughly with the crumbs to form a solid base.

3-Press this mixture evenly into the bottom of a springform pan and let it chill in the fridge to set firmly.

4-In a large bowl, combine the 400g cream cheese, 50g icing sugar, and 1/2 tsp peppermint essence until the mixture is smooth and lump-free.

5-In another bowl, beat the 500ml double cream until soft peaks form for that airy texture.

6-Crush the 200g mint chocolate bars into chunks to keep some bite, then gently fold the cream and chocolate into the cream cheese mix until everything blends perfectly.

7-Layer the cheesecake mixture over the biscuit base in two even layers to prevent air bubbles, using an offset spatula to smooth the top.

8-Tap the pan gently to remove any trapped bubbles, then chill it in the fridge for at least 4-6 hours, or overnight for the best results.

9-Once set, decorate with mint chocolate pieces or bubbles for a finishing touch.