Put 15 cup cake cases on a tray.

Chop up your chocolate into small chunks. Place into a microwave proof bowl on a low setting. Heat for one minute and stir. Then blast for ten seconds at a time until done.

Combine all the ingredients for the filling and mix thoroughly.

Put the digestives in a ziplock bag and bash with a rolling pin or put them into the bowl of a food processor.

Add the hazelnuts and butter to the biscuits and combine until it sticks together.

Add 1 tbsp milk chocolate to the cup cake case ensuring it goes to the edges and pop in the freezer for 2 - 3 minutes.

Add 1 tsp of the biscuit layer and spread to the edges. Put in the freezer for 5 minutes.

Remove the tray from the freezer and add 2 tsp of the cheese layer ensuring it is spread across the biscuit base. Put in the freezer for 2 minutes.

Top with 1 - 2tsp melted chocolate and some hazelnuts and put in the freezer for 5 - 10 minutes till set.