Preheat the oven to 170°C/gas mark 3.5

Begin by making the cheesecake base. Place the Oreo cookies in a plastic bag and crush to fine crumbs with a rolling pin. Transfer to a medium sized bowl and stir in the melted butter. Spoon a tablespoon of the crumbs into each hole of a 12-cup muffin tin, then lightly press each one to compact them

Bake for 10 minutes, then remove from the oven and set aside. Turn the oven temperature down to 140°C/gas mark 1

To make the cheesecake, melt the dark and white chocolate together in a microwave or in a bowl set over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl

Place the cream cheese, vanilla extract and sugar into a food mixer and mix on a low speed until smooth. Be careful not to over-mix. Add the eggs, mix until combined then with the mixer still on a low speed, gradually mix in the melted chocolate

Scoop the mixture into the muffin tins and bake for 40–45 minutes, or until they no longer wobble and the top is firm. Do not to let the tops rise too much or they will overcook

Remove from the oven and allow the cheesecakes to cool in the tin. I find it easiest to put them in the freezer for an hour before turning them out of the tins, then they pop straight out

Meanwhile, melt the remaining chocolate using the same method as before, using a microwave or in a bowl set over a pan of gently simmering water

Pour some of the melted chocolate on top of each cheesecake, then garnish with the peanuts, marshmallows, mini Oreo cookies and Griotte cherries. Drizzle with more melted chocolate and allow to set before serving