To make the base use a food processor to whizz up the biscuits into crumbs, or bash them gently with a rolling pin in a bowl or ziploc bag
Mix the melted butter into the biscuit crumbs, and press the mixture into the bottom of a 23cm springform tin. I use the back of a spoon to do this. Put it in the fridge for 30 minutes to set
For the cheesecake filling use a stand mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese and icing sugar until smooth with no lumps
Add the double cream and Baileys and whisk until it is very thick and holds it's shape. You want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more
Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set
Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
To decorate, melt the milk chocolate and pipe or drizzle it all over the cheesecake
Then whip up the double cream with the icing sugar and Baileys, and pipe it all around the edges of the cheesecake
Cut the Baileys truffles in half and place them on top of the cream, then add some sprinkles if you like
Serve immediately, store any leftovers in the fridge and eat within 3 days