Instructions

1. Add the digestive biscuits to a food processor and blitz until broken down.
2. Add the melted butter, blitz again and then finally add the Loacker Napolitaner Wafers and blitz one last time until all the ingredients are well combined.
3. Press this mixture into a round springform tin. I used a 23cm tin. Push the mixture down hard with the back of a spoon to make it as compact as possible. Refrigerate for 10 minutes.
4. In a large bowl mixture together the cream cheese and vanilla with a spoon. Sift in the icing sugar and mix again.
5. In another bowl add the double cream and whip until it has thickened but be careful not to over-beat it.
6. Fold the cream into the cream cheese and layer this on top of the biscuit base.
7. Return to the fridge for another 2 hours to firm up.
8. Once ready, decorate the top with more Loacker Wafers and some fresh fruit and then cut into 8 slices.