Prepare the tin
Line the base of a 20–23 cm springform cake tin with baking parchment.
Make the biscuit base
Crush the digestive biscuits into fine crumbs using a food processor or rolling pin.
Mix the base
Pour the melted butter over the biscuit crumbs and mix well until evenly coated.
Form the base
Press the biscuit mixture firmly into the bottom of the tin using the back of a spoon. Chill in the refrigerator for about 30 minutes to set.
Melt the chocolate
Break the Milkybar chocolate into pieces and melt it gently in a heatproof bowl over simmering water or in the microwave in short bursts. Allow it to cool slightly.
Prepare the filling
In a large bowl, beat the cream cheese until smooth and creamy. Add the icing sugar and vanilla extract and mix well.
Add the chocolate
Pour the melted Milkybar chocolate into the cream cheese mixture and mix until smooth.
Whip the cream
In a separate bowl, whip the double cream until it forms soft peaks.
Combine the filling
Fold the whipped cream gently into the chocolate cream cheese mixture until light and smooth.
Assemble the cheesecake
Spoon the filling over the chilled biscuit base and smooth the top evenly.
Chill the cheesecake
Place the cheesecake in the refrigerator for at least 4 hours, or preferably overnight, until fully set.
Decorate
Whip the 150 ml double cream with the icing sugar until thick. Pipe small swirls around the edge of the cheesecake. Drizzle with melted Milkybar chocolate and top with Milkybar buttons or pieces.
Serve
Slice the cheesecake into wedges and enjoy this creamy white chocolate dessert.
Nutritional Information:
Prep Time: 25 minutes | Chill Time: 4 hours | Total Time: About 4 hours 25 minutes
Kcal: Approximately 430 kcal per slice | 
Servings: 10–12 slices
Milkybar Cheesecake
