Crumble two packets of the Asda Cookies and Cream biscuits (320g) or blitz them in a food processor until they form small crumbs.
In a saucepan, melt the butter. Remove from the heat and stir in the crumbled biscuits.
Press this mixture into a 20cm tin (I use one with a removable base) until it covers the base.
In a bowl, mix together the cream cheese and icing sugar.
Lightly whip the double cream and mix into the cream cheese mixture.
Add half a packet (80g) of crumbled cookies and cream biscuits and gently stir into the mixture.
Spoon onto the biscuit base and smooth with a spatula. Place in the fridge for at least 3 hours or overnight.
To decorate, cut cookies and cream biscuits in half, then place on the top of the cheesecake. Add a sprinkling of cookies and cream crumbs and serve.