Lightly grease an 6 inch loose base cake tin with a little melted butter – use a little of the same butter that you use for the base. (I also added a greaseproof paper circle at the bottom to help it off the base later).
Melt the butter gently in the microwave in short bursts (in a microwavable bowl) or in a saucepan on a low heat and then take off the heat so it doesn't burn.
Crush the shortbread biscuits in a food processor, or put it in a plastic sandwich bag and use a rolling pin to break them up (my preferred method to leave them as a larger crumb).
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 gently with the back of a spoon to make a hard layer. Place the cake tin in the fridge and leave to harden for 30 minutes while you make the cream layer.
In a bowl cream together the cream cheese and caster sugar until the sugar has dissolved and is well distributed. Then stir in the vanilla extract.
In a new bowl whip the double cream until it is thick.
Gently stir in the thick double cream and cream cheese mixture together.
Remove the cake tin from the fridge and add the cream cheese to the base and level off.
Put back into the fridge to set for at least an hour. Longer is fine if you want to make it ahead of time for an event.
Remove the cheesecake from the tin and place on a plate.
Melt the white chocolate in bowl in short bursts in the microwave to make sure it doesn't burn. Once melted add a tiny bit of red colouring paste at a time until it goes a gorgeous red colour. Add the teaspoon of vegetable oil and it will make much more of a liquid.
Drizzle the chocolate over the cheesecake. Don't leave it too thick as it will hard to cut and you'll squash the cheesecake trying to cut through. A good drizzle will add an extra flavour and texture but still make it easy to cut.
Add all your favourite sweets and candy.
Serve and enjoy.