Gently melt the chocolate in a small pan and stir in the milk. Allow to cool a little but not to solidify. Then fold this chocolate flavouring into the cheesecake filling mixture. Spoon the filling over the biscuit base and smooth the top of the cheesecake with a palette knife or metal spoon.
*Folks in the U.S. use Graham Crackers if you can’t get digestive biscuits