Gather 200 grams of delightful Daim candies 🍬. You'll need some for the crust and some for the cheesecake. Keep them close but don't dive in just yet! Set them aside for now.

Let's start with the cookie base. In a food processor, toss in 250 grams of Digestive cookies or Graham Crackers. Blitz them into a fine sandy texture. Next, melt 90 grams of butter. Combine the melted butter and 50 grams of those crushed Daims with your cookie crumbs. Pulse until it's all crumbly and happy together.

Grab a 22-centimeter spring cake pan and line it with parchment paper, both on the bottom and along the sides. Pour those crumbly cookie crumbs in there. Use a trusty glass to press them down firmly, creating a solid and flat base. Then, whisk the pan off to the freezer while we work on the cheesecake filling.

Now, onto the creamy cheesecake filling. With a hand mixer or the whisk attachment of your stand mixer, whip 400 grams of cream cheese for about a minute. Then, introduce the remaining 150 grams of crushed Daim candies, 100 grams of powdered sugar, and 1 teaspoon of vanilla extract. Mix until it's smooth sailing, and don't forget to show the bowl's sides some love with your spatula.

In a separate bowl, take 240 grams of heavy cream and whip it until it forms those lovely stiff peaks. Be gentle, we want it firm but not buttery!

Now, delicately fold that whipped cream into the cream cheese mixture using a rubber spatula. Keep it airy! Once they're a happy couple, pour this dreamy filling into your spring pan. Use an offset spatula to make it smooth and level. Cover it up with cling film and send it to the fridge for at least 8 hours, letting it set and chill.

When the cheesecake is perfectly chilled and set, it's time to play decorator. Move that beauty onto a serving dish. In a bowl, gather 100 grams of milk chocolate. Heat 50 grams of heavy cream until it reaches a gentle boil, then pour it over the milk chocolate. Let it sit for a magical 2 minutes, then give it a stir until it turns into a silky, shiny mixture. Spread this luscious chocolate creation over the cheesecake.

To finish with flair, chop 18 mini Daim candies and sprinkle them around the edge of the cheesecake. Keep your cheesecake in the fridge until it's time to dazzle your guests. For clean slices, run a sharp knife under hot water, dry it off, and slice away for perfection. Enjoy your homemade masterpiece - the Daim Cheesecake!