Make the Base
Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and rolling with a rolling pin.
Mix the crumbs with the melted butter and ground cinnamon until fully combined.
Press the mixture firmly into the base of a 23cm springform tin. Chill in the fridge while preparing the filling.
2. Prepare the Filling
Soak the gelatine leaves in cold water for 5 minutes.
Meanwhile, beat the cream cheese, caster sugar, and Madagascan vanilla extract in a large bowl until smooth.
Heat 50ml of the double cream until warm (not boiling), then squeeze out the gelatine leaves and stir into the warm cream until dissolved. Allow to cool slightly.
Whisk the remaining double cream to soft peaks, then fold it into the cream cheese mixture along with the cooled gelatine cream.
Pour the filling onto the chilled base, smooth the top, Cut the cheesecake into 8 sections and arrange spaced out on a lined baking sheet. Insert a lolly stick or wooden skewer into each section to make the tree trunk, then transfer to the freezer for 4 hrs, or until completely frozen.

Decorate the Cheesecake Christmas trees

Melt each chocolate bar separately in bowls or jugs, using 30-second bursts in the microwave, until fully melted. Take one frozen cheesecake piece at a time, dip it into one of the melted chocolates, ensuring it’s fully coated. Gently shake off any excess chocolate and place the piece back on the lined tray. Repeat this process with the remaining cheesecake pieces. Since the chocolate sets quickly on the frozen cheesecake, ensure you have everything ready and work swiftly once you begin dipping.

Reheat the leftover chocolate if needed. Mix a small amount of green food colouring into two-thirds of the white chocolate in a separate bowl, then transfer this, along with the remaining white and milk chocolates, into disposable piping bags. Cut small 2mm tips off the bags.

Starting at the top of a cheesecake piece, pipe a zigzag design down its surface. Quickly sprinkle decorations over the chocolate before it hardens. Repeat for all cheesecake pieces. Serve immediately or store them in the fridge for up to three days or in the freezer for up to ten days in an airtight container.

Tip: If adding food colouring to white chocolate causes it to seize, whisk in 1 teaspoon of neutral oil to restore a smooth consistency.