Preparation
- Bash the biscuits in a ziplock bag with a rolling pin until you have a fine crumb.
- Combine the crushed biscuits with the melted butter and press into a springform tin. Chill in the fridge while you make the topping.
- Pour the double cream into a bowl, add the cream cheese and whisk until it's very thick and glossy.
- Carefully fold in the crushed Neos and pour the mixture over the chilled base.
- Pop into the fridge for at least 3 hours, but ideally overnight.
- Once the cheesecake is fully set, decorate with the melted chocolate in a spiderweb pattern.