A little something extra from BridgeMode
Beat the biscuits into fine crumbs in a bag.
Melt butter in a pan and mix in the biscuit crumbs.
Put mixture in the tin and compact with a flat end of a rolling pin. Line the tin with grease paper first.
Beat cream cheese and icing sugar together until smooth.
Whisk double cream until really thick.
Slowly fold the double cream into the cream cheese mixture and add vanilla extract.
Put mixture in tin and spread out evenly.
Refrigerate for at least 2 hours before serving.
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