Step 1: Prepare the Base

1. Crush the biscuits: Place the digestive biscuits in a food processor and pulse until they form fine crumbs. Alternatively, you can place them in a zip-lock bag and crush them with a rolling pin.
2. Mix with butter: In a bowl, combine the biscuit crumbs with the melted butter. Stir until the crumbs are evenly coated.
3. Press into the tin: Press the mixture into the base of a 23cm (9-inch) springform tin, using the back of a spoon to smooth it out evenly. Chill in the fridge for about 30 minutes to firm up.

Step 2: Make the Cheesecake Filling

1. Beat the cream cheese: In a large bowl, beat the cream cheese and icing sugar together until smooth and creamy.
2. Add Baileys and vanilla: Stir in the Baileys Irish Cream and vanilla extract until well combined.
3. Whip the cream: In a separate bowl, whip the double cream until soft peaks form.
4. Fold in the whipped cream: Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the cream. Mix until fully combined and smooth.

Step 3: Assemble the Cheesecake

1. Spread the filling: Remove the chilled base from the fridge and spoon the Baileys cheesecake mixture over the top. Use a spatula to spread the filling evenly.
2. Chill the cheesecake: Place the cheesecake in the fridge to set for at least 4-6 hours, or preferably overnight.

Step 4: Serve

1. Decorate the cheesecake: Once set, carefully remove the cheesecake from the tin. For a decorative finish, top with chocolate shavings or a light dusting of cocoa powder. You can also drizzle extra Baileys on top or serve with whipped cream.
2. Slice and enjoy: Slice the cheesecake into portions and serve chilled.