Start by turning the digestive biscuits into fine crumbs. You can use a food processor, or place the biscuits in a sturdy bag and gently crush them with a rolling pin.

Pour in the melted butter and mix until the crumbs are evenly coated. Tip the mixture into the base of an 8-inch springform pan and press it down firmly, making sure you have an even layer.

Place the base in the fridge while you prepare the creamy filling.

Place the room-temperature cream cheese in a large mixing bowl and beat until smooth and creamy.

Add the icing sugar and vanilla extract, then mix until just combined. Take care not to overmix, as this can make the filling too loose and may affect how well the cheesecake sets.

If you are using chocolate or a spread, add it at this stage and mix until smoothly incorporated.

In a separate bowl, whip the cold double cream until it reaches stiff peaks. Gently fold the whipped cream into the cream cheese mixture, taking care to keep the filling light and airy.

Spoon the cheesecake filling over the chilled biscuit base and spread the top evenly.

Cover the cheesecake and place it in the fridge overnight, or for at least 6 hours. Giving it plenty of chilling time allows the filling to firm up properly and develop that lovely creamy texture.

Just before serving, whip the extra double cream until light and firm. Spread or pipe it over the top of the cheesecake.

For a beautiful finishing touch, decorate with fresh berries, delicate chocolate shavings, or a drizzle of your favorite sauce.