Prepare the base. Crush the digestive biscuits into fine crumbs using a food processor or a rolling pin and a sealed bag. Combine the crumbs with the melted butter until the mixture resembles wet sand. Press it firmly and evenly into the bottom of an 8 inch springform tin. Refrigerate while you make the filling.

Beat the cream cheese mixture. In a large bowl, beat the room temperature cream cheese with the icing sugar until smooth and lump-free. Do not rush this step, because any lumps will remain visible in the finished no-bake Snickers cheesecake.

Whip the cream. In a separate bowl, whip the cold double cream until soft peaks form. The cream should hold its shape but still look glossy. Stop before it becomes stiff or grainy.

Fold in the chocolate and cream. Slowly fold the slightly cooled melted milk chocolate into the cream cheese mixture. Once combined, gently fold in the whipped cream using a large spatula. Work carefully to keep as much air in the mixture as possible.

Add the Snickers pieces. Stir in the chopped Snickers gently, distributing the pieces throughout the filling without overmixing.

Assemble the cheesecake. Spoon the filling over the chilled biscuit base. Smooth the top with a palette knife or the back of a spoon. Cover loosely with cling film and refrigerate for at least 4 hours, preferably overnight.

Add the topping. Once the cheesecake is fully set, pour the thick caramel sauce over the top and spread it gently to the edges. Let the caramel firm up for about 10 minutes in the fridge. Sprinkle the remaining chopped Snickers and crushed peanuts over the caramel.

Serve and enjoy. Release the cheesecake from the springform tin carefully, slice with a sharp knife, and serve chilled.