Crush the dark chocolate Digestive biscuits into fine crumbs using a food processor. Melt the unsalted butter and combine it with the biscuit crumbs, stirring until the mixture resembles wet sand. Press into a springform pan and chill for 30-60 minutes to set.

Beat the full fat cream cheese with icing sugar until smooth. Gradually add the double cream while mixing until soft peaks form. Fold in the Mint Aero chocolate and peppermint extract carefully.

Pour the cheesecake filling over the chilled crust and smooth the top. Refrigerate for at least 6 hours or overnight for best results.

Whip remaining double cream with icing sugar to soft peaks and pipe onto the cheesecake. Decorate with Mint Aero bubbles before serving.