Begin by breaking the digestive biscuits into fine crumbs. You can do this in a food processor or place them in a sealed food bag and crush them with a rolling pin.

Tip the crumbs into a mixing bowl and pour over the melted butter. Stir thoroughly until all the crumbs are evenly coated and the mixture resembles damp sand.

Transfer the mixture to an 8-inch (20 cm) springform tin lined with baking paper. Using the back of a spoon, press the crumbs firmly into the bottom, making sure the base is level and compact.

Place the tin in the fridge to chill while you prepare the cheesecake filling.

Pour the cold double cream into a large mixing bowl and whisk with an electric hand mixer until stiff peaks form. Set aside.

Break the milk chocolate into pieces and melt it in the microwave in 30-second bursts, stirring between each interval until smooth. Leave it to cool slightly before using.

In another bowl, beat the cream cheese and sifted icing sugar together until creamy and completely smooth. Add the melted chocolate and mix until evenly incorporated.

Using a spatula, gently fold the whipped cream into the chocolate and cream cheese mixture. Take your time with this step to preserve the light, fluffy texture.

Finally, fold through the chopped Snickers pieces, distributing them evenly throughout the filling.

Spoon the prepared filling over the chilled biscuit base. Spread it evenly with a spatula, smoothing the surface so you have a lovely, level finish.

Cover and place in the fridge for at least 6 hours, preferably overnight, to allow the cheesecake to become properly firm.

Once the cheesecake has fully set, spoon the thick caramel sauce over the surface and carefully spread it into an even layer.

If the caramel is too firm to spread easily, warm it briefly in the microwave until slightly softer. Be sure to let it cool before adding it to the cheesecake, as hot caramel can soften or melt the filling.

Return the cheesecake to the fridge for another 30 minutes. This gives the caramel time to firm up and helps keep the decorations in place.

Arrange the chopped Snickers pieces around the outer edge of the cheesecake, creating an attractive topping.

Finish by scattering the crushed peanuts over the caramel and around the Snickers pieces. They add a lovely crunch and bring out the delicious nutty, chocolatey flavour of this indulgent cheesecake.