Easier than it looks! You will need a 23cm spring sided cake tin and baking parchment to line the base.

  • 100g digestive biscuits
  • 100g Hobnob biscuits

Put in a plastic bag and bash into crumbs

  • 50g dark chocolate
  • 100g unsalted butter

Melt in a bowl over simmering water. Mix the crumbs and buttery chocolate and use it to cover the base of the cake tin. Press down and smooth. Chill until needed. (The base, not you. More work to do yet.)

  • 750g cream cheese

Beat in a bowl with a spatula until creamy.

  • 300ml double cream
  • 100g icing sugar

Beat in another bowl with a hand mixer until slightly thickened. Add the cream to the cream cheese and carry on beating until smooth and well blended. Stir in

  • 75ml Baileys

Set aside at room temperature

  • 75g dark chocolate

Melt in a bowl over simmering water. Allow to cool but don’t let it go near setting. If you forget, just melt it again. Now assemble your creation: take the tin and base out of the fridge. Put the cream mixture in the tin and smooth over. Pour the chocolate over the cream, and swirl with a skewer to make creative patterns. Now you can both chill for at least two hours.

To serve, remove the cheesecake from the tin, dust with cocoa powder if you like (we forgot and it was still amazing), and cut into slices as required.