Make the biscuit base

• Crush the digestive biscuits into fine crumbs.
• Mix the crumbs with the melted butter until evenly coated.
• Press the mixture firmly into the base of a springform pan.

Chill the base

• Place the pan in the fridge to firm up while you make the filling.

Make the cheesecake filling

• Beat the cream cheese with the icing sugar and vanilla extract until smooth.
• Whip the double cream to soft peaks and fold it into the cream cheese mixture.

Assemble and chill

• Spread the filling over the chilled base and smooth it out.
• Refrigerate until set.

Make the chocolate ganache

• Heat the double cream in a saucepan until just simmering.
• Pour it over the chopped dark chocolate and stir until smooth and glossy.

Top and finish

• Pour the ganache over the set cheesecake and spread evenly.
• Scatter the crushed KitKat bars over the top.
• Chill briefly before releasing the pan and slicing.