Line the springform tin base with greaseproof paper and set aside for later use.
Place the digestive biscuits into a large sandwich bag and bash with a rolling pin. Alternatively, you can blitz the biscuits in a food processor to create fine crumbs.
Transfer the biscuit crumbs into a mixing bowl, add cocoa powder and mix together.
Melt butter in the microwave and add to the biscuit crumbs and cocoa powder mixture. Mix together until combined.
Pour this mixture into the prepared springform tin and with the back of a spoon firmly press the mixture into the base. Chill in the fridge whilst you make the cheesecake filling.
To make the cheesecake filling whisk double cream, icing sugar, cream cheese, green food colouring and vanilla or peppermint extract until the mixture holds itself (like meringue) and ripples appear.
Crush the mint aero chocolate and pour it into the cheesecake filling. With a spatula, fold the mixture until the chocolate is evenly distributed throughout the cheesecake filling.
Pour the cheesecake filling into the springform tin with the cheesecake base. With an offset spatula smooth the mixture over until even and place in the fridge for 6 hours.
Once the cheesecake has set, place the remaining double cream and icing sugar in a mixing bowl. Whisk the mixture until thickened and stiff.
Place in a piping bag and create circles around the cheesecake and top with mint aero chocolate balls.
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