Blitz digestive and hobnob biscuits into crumbs using a food processor or bash with a rolling pin

Pour biscuit crumbs into a bowl and add melted butter, mix well

Press the mixture into the bottom of an 8"/20cm springform tin

Place in the refrigerator for 30 minutes to set

Whisk cream cheese and icing sugar together until smooth

Add double cream and Baileys Irish Cream and whisk until thick and holds its shape

Fold in the grated milk chocolate

Pour the mixture into the tin on top of the biscuit base and smooth with a spatula

Place in the refrigerator for a minimum of 4 hours or overnight to set

Chop dark chocolate into small pieces

Heat double cream until hot but do not boil

Pour cream over chopped chocolate and leave for 4 minutes

Stir until all chocolate has melted, use microwave at 10-second intervals if needed

Pour ganache over the cheesecake and tilt the tin to cover evenly

Place in the refrigerator for 1 hour

Use a warm knife to release the chocolate ganache from the sides of the tin

Remove from the tin and place on a serving plate

Whip double cream with icing sugar and vanilla extract

Fold in cocoa powder

Pipe the cream around the sides of the cheesecake

Place chocolate truffles on top of the cream

Sprinkle grated milk chocolate on top of the ganache

Place in the refrigerator until ready to serve

Store leftovers in the refrigerator and eat within 2 days