In a food processor combine the digestives and kinder Bueno bars until crushed.
Add the melted butter and process until well combined.
Add the mixture to an 8-inch springform cake pan and use a spatula or the back of a spoon to form an even base ensuring that you push the crumbs right to the edge of the pan.
Leave to set in the fridge whilst the frosting is being made.
In a bowl whisk the cream cheese, icing sugar, and vanilla extract until combined.
Melt the kinder chocolate and add to the mixture then whisk until combined.
Add the double cream and whisk until well combined.
Add the mixture onto the set biscuit base and use a spatula to create an even top.
Leave to refrigerate for at least 4 hours, preferably overnight.
When set remove from the fridge drizzle the melted chocolate on top, pipe the whipped cream, and top with the kinder bueno minis.
Serve as a dessert and enjoy!