Line the bottom of a deep, 20cm springform tin with baking paper. Melt the butter either in a pan over a low heat or in 10-second bursts in the microwave.

Blitz the gluten free chocolate digestives in a food processor until they form a fine crumb.

Add the melted butter and blitz again to combine. Pour out the biscuit mix into the lined tin and press firmly into the base until it is level. I tend to pop this in the fridge while I make the topping.

Add the cream cheese and icing sugar to a large mixing bowl and beat with an electric whisk until smooth.

Pour in the double cream and Baileys and whisk again, starting on a slower speed and bringing the mixer up a speed every 20-30 seconds. Continue to whisk until the mixture becomes very thick.

Once the mixture has thickened, spread it over the biscuit base, using a spatula to ensure it is even and there are no air bubbles. Smooth the top with a spatula or palette knife and then set in the fridge for at least six hours - preferable overnight.

To decorate, grate dark chocolate all over the cheesecake and top with the Baileys truffles. Serve chilled from the fridge.