Mint Aero Cheesecake

Blitz the chocolate digestives for the biscuit base until fine crumbs form
Melt the butter and add the crushed to the butter then stir until well combined before transferring into an8-inch//20cm springform pan and pressing down firmly to form an even biscuit base then leave the biscuit base to set in the refrigerator whilst the filling is being prepared
In a large bowl add the cream cheese, icing sugar and peppermint extract then whisk until combined and thickened, ensuring that you do not over-whip
Add the double cream and the green food colouring then whisk until medium peaks form – medium peaks have formed when the cream can form peaks that hold their shape well when the whisk is lifted but have a slightly curled top
Chop up the mint Aero into fine pieces and add into the mixture then fold the pieces gently until evenly distributed before transferring on top of the biscuit base and using an offset spatula to create a smooth and even base
Allow the cheesecake to set for at least 4 hours or preferably overnight
Once the cheesecake has set prepare the whipped cream by adding the double cream, icing sugar and vanilla extract to a cold bowl and whisk until stiff peaks are about to form
Transfer the whipped cream into a piping bag with a star nozzle then pipe around the cheesecake and top each star with a mint Aero ball before grating some mint Aero chocolate and sprinkling on top