JimJams Chocolate Cheesecake

1. Crush the digestive biscuits into fine crumbs and mix with the melted butter until evenly coated.
2. Press the biscuit mixture firmly into the base of a 20cm loose-bottomed cake  tin. Chill in the fridge for 20-30 minutes until firm.
3. In a  large bowl, whisk the cream cheese until smooth.
4. Add the JimJams Chocolate Spread, vanilla extract and icing sugar (if using) and mix until fully combined.
5. In a  separate bowl, whip the double cream until it forms soft peaks.
6. Gently fold the whipped cream into the chocolate mixture until smooth, light and  fluffy.
7. Spoon the filling over the chilled biscuit base and smooth the top with a  spatula.
8. Refrigerate for at least 4 hours, preferably overnight, until completely set.
9. Warm 2 tablespoons of JimJams Chocolate Spread for 15-20 seconds in the microwave and drizzle over the cheesecake.
10. Finish with chocolate curls, grated chocolate or fresh berries before serving.

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