Pop the digestive biscuits into a food processor to grind them up. You can also use a plastic bag and a rolling pin. Then mix the biscuit crumbs with the melted butter and mix well. Press the mixture into a greased cake tin (approx. 20cm). Put it in the fridge for 1 hour.

In a large mixing bowl, cream the softened cream cheese, icing sugar and vanilla until smooth and light. Add in the double cream, followed by our favourite, silky smooth Baileys. Then whisk away until combined.

Now, pour the Baileys cheesecake filling over the biscuit base. Smooth out the top and put it back in the fridge for at least four hours to set - overnight is best.

To decorate, use a separate bowl and an electric mixer (or do it by hand) to whip up the double cream until it reaches stiff peaks. Now pop the whipped cream into a piping bag and pipe dollops onto the cheesecake's top.

For the finishing touches, add a fresh raspberry to each whipped cream dollop and sprinkle over sprigs of mint and some white chocolate.