Make the daisies using white ready to roll icing and yellow ready to roll icing. Use the Tala daisy cutters to get them neat. Leave to dry for a few hours before using.
Line a 23cm loose-bottomed tin with baking parchment.
Pop the digestive biscuits into a bag and crush into a fine sand-like texture.
Add the melted butter and the crushed biscuits to a bowl and mix together until well combined.
Tip them into the prepared tin and press firmly down into the base to create an even layer. Leave to set while you make the filling.
Whisk the double cream into stiff peaks adding a little bit of icing sugar every few seconds. Combine with the soft cheese and vanilla extract slowly, until the mixture comes together.
Spoon the cheesecake mix onto the cheesecake base. Leave to set for at least 4 hours. Before serving pop on your daisies.