Begin by blitzing the biscuits in a food processor to a fine crumb. Or you can put them in a sealed plastic bag and crush with a rolling pin. Combine the crumbs with melted butter and mix it up well. Press the mixture firmly into a greased cake tin (approx. 20cm). Refrigerate for 1 hour to set.

For the fluffy cheesecake centre, whisk together the Philadelphia, icing sugar and vanilla until silky smooth. Add in the double cream, followed by that smooth, smooth Baileys. Whisk altogether until combined.

Spoon the Baileys cheesecake filling over the chilled biscuit base in the cake tin. Smooth out the top and refrigerate for at least 4 hours, or ideally overnight (don’t worry, it’ll be worth the wait!)

For the final touches, in a separate bowl, use an electric mixer to whip the double cream until it reaches stiff peaks - you can do this by hand, it just takes a little longer. Then, use a piping bag to pipe dollops of whipped cream around the top of the cake and add a mini chocolate egg (if you're going for Easter vibes) or fresh fruit on top of each dollop of cream.

If you're using dried edible rose petals, now is the time to sprinkle them on top! And that's it - you're ready to dig into a delicious Baileys and Philadelphia no-bake cheesecake!