• 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 an 8-inch springform tin.
• Melt the milk 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 chocolate.
• Add the double cream and use an electric whisk or stand mixer to whip everything up until thick.
• Gently fold in the chopped Toffee Crisp bars.
• Spoon the filling over the biscuit base and spread out evenly. Then place the cheesecake in the fridge to set for 8 hours.
• Remove the cheesecake from the fridge once set then gently run a butter knife around the edges before unclipping the tin. Use a palette knife or butter knife to loosen the base then transfer the cheesecake to your serving plate/cake stand.

Topping:

• Whip the double cream, icing sugar and cocoa powder together until thick. Pipe it around the edges of the cheesecake then top with Toffee Crisp bar pieces.