Step 1

Add your Biscuits to a Food Processor and blitz into a fine crumb. Alternatively, use a large bowl with the end of a rolling pin.

Step 2

Add in your Cocoa Powder, and mix briefly.

Step 3

Add in your Melted Butter, and mix until its combined, and press into the bottom of an 8"/20cm Deep Springform Tin. Store in the fridge whilst you make the filling.

Step 4

Melt your Cadbury's Dairy Milk carefully until smooth. I personally use the microwave on short bursts, but you can use a Bain Marie as well.

Step 5

Leave the chocolate to cool for a minute or two.

Step 6

Add your Full-Fat Cream Cheese, Icing Sugar and Vanilla to a large bowl, and whisk until smooth.

Step 7

Add in the Melted Chocolate and whisk until smooth.

Step 8

Add in the Double Cream, and whisk again till thick and combined well.

Step 9

Try not to over whisk the mixture, keep an eye on it and stop the whisk frequently to check.

Step 10

Once all whisked, spread over the biscuit base and leave to set for 5-6 hours, or preferably overnight.

Step 11

Whisk together the Double Cream and Icing Sugar until its pipeable.

Step 12

Drizzle over the melted Cadbury's Dairy Milk chocolate, and then pipe your cream on.

Step 13

Add on a Cadbury's Dairy Milk Button to each cream swirl and enjoy!