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Crush 300g digestive biscuits and mix with 150g melted butter to create the base
Press the biscuit mixture into an 8" springform tin and set aside
Whip 600ml cold double cream until soft peaks form using an electric mixer
In a separate bowl, beat 560g room temperature cream cheese until smooth
Add 120g icing sugar and 2 tsp vanilla extract to the cream cheese and mix until combined
Gently fold the whipped cream into the cream cheese mixture until fully incorporated
Pour the filling onto the biscuit base and smooth the top
Refrigerate until fully set
Whip 200ml cold double cream for the topping
Add the topping to the fully set cheesecake and decorate as desired