Prepare the Base: Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a plastic bag and bashing them with a rolling pin. Mix the crumbs with melted butter until combined. Press the mixture into the base of a springform pan, covering the entire bottom evenly. Place the pan in the fridge while preparing the filling.

Create the Filling: Melt the white chocolate using a double boiler or microwave, stirring often to prevent burning. In a separate bowl, whip the double cream until soft peaks form. In another bowl, beat the cream cheese until smooth. Add melted white chocolate and Baileys Irish Cream to the cream cheese, mixing well. Gently fold in the whipped cream until fully combined.

Set and Chill: Pour the filling over the chilled biscuit base, smoothing the top with a spatula. Cover the pan with cling film and refrigerate for at least 6 hours, preferably overnight, to set completely.

Serve: After chilling, take the cheesecake out of the fridge and let it sit at room temperature for about 10 minutes before removing it from the pan. Cut into slices and enjoy!