You will need :

7 inch round cake tin removable bottom lined with grease paper

Electric whisk


132g digestive or hobnob biscuits fine crumbs beaten in a bag

54g butter

372g full fat cream cheese

108g icing sugar

150ml double cream

1 tsp of vanilla extract

Melted butter in pan and mix in the biscuit then put in the tin compact with a flat end of the rounding pin

Beat cream cheese and icing sugar together

Whisk double cream real think

Slowly fold double cream in cream cheese and icing sugar and add vanilla extract

Put mixture in tin and spread out then put in fridge for 2 hours.