Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and bashing with a rolling pin.

Mix the biscuit crumbs with the melted butter until fully combined.

Press the mixture into the base of a 20cm (8-inch) springform pan to form an even layer. Use the back of a spoon or the base of a glass to smooth it down.

Set aside whilst you make the cheesecake filling.

Melt 200g of Toblerone chocolate in the microwave (30 second bursts until it all melts).

Beat the cream cheese and icing sugar together in a large bowl until smooth.

In a separate bowl, whisk the double cream to soft peaks.

Fold the melted chocolate into the cream cheese mixture until fully combined.

Gently fold the whipped cream into the chocolate and cream cheese mixture until smooth and well incorporated.

Spoon the cheesecake filling over the chilled biscuit base. Smooth the top with a spatula or the back of a spoon.

Chill in the fridge for at least 4 hours, preferably overnight, until set.

Once set, carefully remove the cheesecake from the springform pan.

Drizzle melted chocolate over the top if desired.

Garnish with reserved cheesecake filling swirls and slices of Toblerone chocolate around the edges.