• Crush the digestives into fine crumbs using a food processor or high-powered blender, ensuring there are no lumps.
• Add the melted butter to a bowl with the digestive crumbs and mix well. Press this mixture into the base of a 9-inch springform tin.
• In a large bowl, mix together the cream cheese, icing sugar and vanilla extract.
• Add the double cream and use an electric whisk or stand mixer to whip everything up until thick. Fold in the chopped Smarties.
• Spoon the filling over the biscuit base in the tin and spread it out evenly. Pop the cheesecake in the fridge for 8 hours to set.
• Once set, gently run a butter knife around the edges of the cheesecake before unclipping the springform tin. Use a palette knife or butter knife to loosen the base then carefully transfer the cheesecake to a cake stand or large plate.

Topping:

• Whip the double cream and icing sugar together until thick. Pipe it around the edges of the cheesecake and top with extra Smarties.