Line the bottom of a 20cm (8in) round springform cake tin with a circle of nonstick baking paper (see page 16 of Fitwaffle’s Baking It Easy).

To make the base, put the biscuits into a food processor and process until finely crushed. Alternatively, put into a plastic bag and crush with a rolling pin. Tip them into a medium bowl, then pour in the melted butter and mix together with a spoon until fully combined.

Transfer one third of the mixture to a separate bowl and set aside for the topping. Press the remaining mixture firmly into the bottom of your prepared tin, then pop into the refrigerator while you make the filling.

In a large mixing bowl, whip the cream with an electric hand mixer until stiff peaks form. In a separate bowl, beat together the cream cheese and icing (powdered) sugar with the electric mixer until creamy and smooth, then fold in the whipped cream with a rubber spatula until fully combined. Add the broken biscuits and fold in.

Remove the chilled base from the refrigerator, then spoon in the filling, smoothing it out to the edges. Top with the reserved biscuit crumb mixture, spreading it evenly over the

top and pressing it down gently so it sticks. Decorate around the edge with the halved biscuits. Chill in the refrigerator for at least 6 hours, or overnight, if possible, until set.

To serve, remove the cheesecake from the tin and transfer to a serving plate or board. Cut into 10 slices. Enjoy!

Store in the refrigerator for up to 4 days.

Tip: If you can’t find double cream, you can use 375ml (1½ cups) heavy cream + 80g (⅓ cup) sour cream.