• Crush the digestive biscuits into fine crumbs using a food processor or high-powered blender. Mix the crumbs with the melted butter then press into the base of a 9-inch springform tin.
• Melt the Kinder chocolate and set aside until it's completely cool to the touch.
• In a large bowl, mix the cream cheese and icing sugar together, then stir in the cooled melted Kinder chocolate.
• Add the double cream and use an electric whisk or stand mixer to whip everything up until thick.
• Spoon the filling over the biscuit base and spread out evenly. Then put the cheesecake in the fridge to set for 8 hours.
• After 8 hours have passed, remove the cheesecake from the fridge. Gently run a butter knife around the edges before unclipping the springform tin. Use a palette knife or butter knife to loosen the base then transfer the cheesecake to a cake stand (or a large plate).

Topping:

• Whip the double cream, icing sugar and cocoa powder together until thick. Pipe it around the edges of the cheesecake and top with Kinder Bueno and Kinder chocolate pieces.