Lightly grease an 6 inch loose base cake tin. (I also added a greaseproof paper circle at the bottom to help it off the base later)

Melt the butter gently in the microwave or in a pan and then take off the heat.

Crush the shortbread biscuits in a food processor, or put the shortbread in a plastic bag and use a rolling pin to break them up.

Put the biscuit crumbs in a bowl and add the melted butter. Stir until all the biscuits are coated in the butter.

Scoop the crumbs into the tin and push down to make a hard layer. Put in the fridge for 20-30minutes to set.

In a bowl cream together the cream cheese and caster sugar until the sugar has dissolved and is well distributed.

In a new bowl lightly whip the double cream until it starts to thicken.

Stir in the double cream and cream cheese mixture together.

Stir in the Baileys.

Chop the truffles and mix into the cream cheese mixture.

Remove the cake tin from the fridge and add the cream cheese to the base and put back into the fridge to set. It takes roughly about 45-60 minutes.

When it is set remove from the fridge and remove from the tin.

Melt the white chocolate in a heatproof bowl in 10 second bursts in the microwave. Once it’s melted, allow to cool for a few minutes but while it’s still molten drizzle over the cheesecake.