Crush the digestive biscuits into fine crumbs and mix with the melted butter until evenly coated.
Press the mixture firmly into a 20cm springform tin and chill for 20–30 minutes.
Melt the dark chocolate over gently simmering water or in short microwave bursts. Let it cool slightly.
Beat the cream cheese, icing sugar, and vanilla extract until smooth and creamy.
Whip the double cream until soft peaks form.
Fold the melted chocolate into the cream cheese mixture until fully combined.
Gently fold in the whipped cream to keep the filling light and airy.
Spoon the filling onto the chilled biscuit base and smooth the top with a spatula.
Refrigerate for at least 4 hours, preferably overnight, until fully set.
Remove from the tin, decorate with chocolate curls, cocoa powder, whipped cream, and fresh berries, then slice and serve.
