1. Preheat the Oven

While this is a no-bake recipe, preheating the oven can still be useful if you plan to bake anything else simultaneously. However, the cheesecake itself will set in the refrigerator.

2. Prepare the Biscuit Base

• In a mixing bowl, combine the crushed chocolate biscuits with the melted butter. Stir until all the crumbs are evenly coated with butter.
• Press the mixture firmly into the base of a lined slice tin, ensuring it’s even and compact. Using the back of a spoon or your fingers, press down to create a solid foundation for your cheesecake.

3. Prepare the Cheesecake Filling

• In a separate large mixing bowl, use an electric mixer to beat the softened cream cheese, sugar, and vanilla extract together until the mixture is smooth and creamy. This may take about 2-3 minutes.
• Carefully fold in the whipped cream using a spatula. This gentle folding technique helps retain the airiness of the whipped cream, ensuring a light texture.
• Once the whipped cream is fully incorporated, gently mix in the chopped Clinkers candies, distributing them evenly throughout the filling.

4. Assemble the Cheesecake

• Pour the cheesecake filling over the prepared biscuit base. Use a spatula to spread the filling evenly from edge to edge, smoothing the top for a polished finish.

5. Chill the Cheesecake

• Cover the cheesecake with plastic wrap or aluminum foil and place it in the refrigerator. Allow it to chill for at least 4 hours, or ideally overnight, to ensure it sets properly.

6. Serve

• After chilling, remove the cheesecake from the fridge. Use a sharp knife to slice it into portions. A warm knife can help create cleaner cuts if dipped in hot water and wiped dry before slicing.