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

Pour in the melted butter and stir until all the crumbs are evenly coated. Transfer the mixture to an 8-inch springform pan and press it firmly across the bottom to create a compact, even base. Place the pan in the fridge to chill while you work on the filling.

In a large mixing bowl, beat the softened cream cheese until completely smooth and creamy. Add the icing sugar and vanilla extract, mixing gently until everything is combined. Take care not to overbeat, as too much mixing can loosen the filling and affect how well the cheesecake sets.

If you are using chocolate or your favorite spread, add it now and mix until evenly incorporated.

In a separate bowl, whip the cold double cream until it forms stiff peaks. Gently fold the whipped cream into the cream cheese mixture, using a spatula and light movements to keep the filling airy. Continue until you have a smooth, uniform mixture.

Take the chilled biscuit base out of the fridge and spoon the cheesecake filling over it. Spread the mixture evenly with a spatula, smoothing the surface for a lovely finish.

Cover the pan and leave the cheesecake in the fridge overnight, or for at least 6 hours. Giving it enough time to chill is essential for a firm, beautifully set cheesecake.

Just before serving, whip the additional double cream until fluffy and spread it over the top or pipe it on using your favorite nozzle.

Finish with fresh berries, delicate chocolate shavings, or a generous drizzle of your preferred sauce. Keep the decoration simple or dress it up for a special occasion, then slice and serve chilled.