Line the springform tin base with greaseproof paper and set aside for later.
Put the digestive biscuits in a freezer bag and with a rolling pin, bash the biscuits into fine crumbs.
Transfer the biscuit crumbs into a mixing bowl, add the cocoa powder and mix together.
Melt the butter in the microwave and add to the biscuit crumbs and cocoa powder mixture. Mix together until combined.
Pour this mixture into the prepared springform tin and with the back of a spoon firmly press the mixture into the base. Chill in the fridge whilst you make the filling.
To make the cheesecake filling, whip the double cream, icing sugar and cream cheese until the mixture holds itself (like meringue) and ripples appear. I used a high setting on my hand mixer and blended for approximately a minute or two.
Crumble the mint aero chocolate and pour it into the cheesecake filling. With a spatula, fold the mixture until the chocolate is evenly distributed throughout the cheesecake filling.
Pour the cheesecake filling into the springform tin with the cheesecake base. With an offset spatula smooth the mixture over until even and place in the fridge for 6 hours.
Once the cheesecake has set, place the remaining double cream and icing sugar in a mixing bowl. Whip the mixture until thickened and stiff. Place in a piping bag and create circles around the cheesecake and top with mint aero chocolate balls.