Base:

1. Crush the biscuits, and mix in the melted butter thoroughly.
2. Press it into a prepared springform pan.
3. Pressing it firm with the back of a spoon, covering the bottom & halfway up the sides.

Filling:

1. Beat eggs well.
2. Add sugar and beat until creamy.
3. Beat the cream cheese & cream to soften, and then add it to the egg mixture along with all other ingredients and mix through.
4. Pour filling into the base.
5. Bake for 10 minutes at 180°C / 350°F.
6. Then lower the heat to 130°C / 266°F and bake for a further 1 hour and 5 minutes.  Switch the oven off & leave it in the oven for an additional 10 minutes and remove it from the oven
7. Let it cool slightly, loosen the springform carefully with a thin sharp knife, and then leave it to cool off completely.
8. This takes a while cause the cheesecake has a lot of heat trapped inside so make sure it’s completely cold before decorating otherwise the cream melts.
9. Pipe sweetened cream on top.
10. Cut up some kiwi & strawberries and arrange them nicely and scatter some slivered almond nuts, then drizzle with melted milky bar & milk chocolate.