1. Lightly butter a 24cm springform cake tin.
2. Make the base by combining the biscuits and butter and pressing into the base of the tin.
3. Beat the cheese until soft.
4. Grate 250g of the fudge (I use my food processor) and tip into the cheese. Combine gently - folding in slowly - with the cream.
5. Spoon the cream mixture in and cover. Chill for at least 6 hours
6. Use the remaining 50g fudge to sprinkle on top
7. Optional - lemon zest can be used in the mix to give a zing