Put the biscuits into a food processor and blitz until you get a crumb consistency. If you don’t have a food processor, place the biscuits into a food bag and bash with a rolling pin.

Add the biscuit crumbs to a bowl and mix in the melted butter.

Put the biscuit crumb mixture into an 8 inch round loose bottom tin and evenly spread the mixture across the bottom. Press the mixture down to pack it in.

Pop the tin into the fridge for 30 mins to allow the biscuit base to harden.

Into a large bowl, add the cream cheese and icing sugar. Mix together using a stand mixer or electric whisk until combined.

Add the double cream and vanilla extract and whisk until the mixture has thickened and can hold its shape.

Pour in the sprinkles (leaving 1.5 tablespoons aside) and fold in using a spatula/metal spoon until evenly distributed.

Add the cheesecake mixture on top of the biscuit base and spread until you have a flat top.

Sprinkle the remaining sprinkles on top and place the tin in the fridge for at least 5 hours or ideally overnight to set.

Once set, carefully remove the cheesecake from the tin and serve.