1. Crush the digestive biscuits into fine crumbs using a food processor or rolling pin. Mix with melted butter until combined.

2. Press the biscuit mixture into lined muffin tins or molds to form the base. Chill in the fridge while making the filling.

3. In a chilled bowl, whip the heavy cream until stiff peaks form.

4. In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.

5. Fold the whipped cream into the cream cheese mixture gently until fully incorporated.

6. Spoon the cheesecake mixture over the chilled bases. Smooth the tops and refrigerate for 4 hours or overnight.

7. For the ganache, heat the heavy cream until hot but not boiling. Pour it over chopped chocolate and let sit for 2 minutes. Stir until smooth.

8. Spoon ganache over each cheesecake, then decorate with Maltesers and Ferrero Rocher. Drizzle with extra melted chocolate if desired.