Lightly oil a deep 20cm loose-bottomed cake tin and line the side with baking parchment. Tip the biscuits into a food processor and blitz to a powder, then add the melted butter and blitz again to combine. Alternatively, bash the biscuits in a large bowl using the end of a rolling pin, then mix in the butter. Tip the buttery crumbs into the prepared tin and firmly press down with a spoon into an even base. Chill in the freezer for 10 mins while you make the filling.

Combine the soft cheese, 200ml of the cream, 200g of the sugar and the vanilla extract in a bowl using an electric whisk. Beat for 2-3 mins until the mixture has a thick, spreadable consistency. Divide between two bowls and stir a drop of pink food colouring into one until it is an even shade of pink. Put the pink cheesecake mixture in the fridge, then scrape the plain mixture into the tin, spreading it gently to the edge and levelling the surface. Freeze for at least 1 hr, or up to a day.

Stir the pink cheesecake mixture, then pour it over the set plain layer and return to the freezer for another 2 hrs, or until you’re ready to serve. Will keep frozen for up to a month.

Remove the cheesecake from the freezer 30 mins before serving. After 10 mins, you should be able to slide a fish slice between the biscuit base and the tin, and carefully lift the cheesecake onto a plate or cake stand, removing the parchment. Whisk the remaining 200ml cream and remaining 50g icing sugar to soft peaks, then transfer to a piping bag fitted with a large star nozzle and pipe 12 rosettes around the edge of the cheesecake. Top each with a cherry and a pinch of sprinkles. You can serve the cheesecake completely defrosted as well as slightly frozen – it will hold its shape well. Will keep chilled for two days.