Prepare the tin Line a 20 cm baking tin with parchment paper. Ensure you line the base and sides with parchment so that it is easy to remove the cake from the tin after it has set.
Make the base Crush the digestive biscuits with a rolling pin and melt the butter in a pan. Add the crushed biscuits to the melted butter and mix well until they’ve absorbed all the butter. You want a consistency that looks like wet sand. Place the compressed biscuit mix in the fridge to set for a minimum of 1 hour.
Make the Filling Using an electric mixer whip the double cream until it forms peaks, then fold in the cream cheese and icing sugar. Add the Baileys Irish cream and vanilla pods and beat until you have a homogenous mix. Spoon onto the biscuit base, smoothing down with a spatula.
Set the cake Leave to set in the refrigerator for at least 24 hours.
Decorate and serve Decorate with cherries and serve with Zobo sauce
