For the base:
Mix together the crushed digestives and melted butter and place in a fully lined 9inch lined tin.
Compress the biscuit butter mix across the bottom of the tin.
For the cheesecake top:
Whisk the skyr and the sugar together.
Melt a few tablespoons of the mixture in a saucepan on a low heat.
Squeeze the water from the softened gelatine leaves and add to the mixture in the saucepan.
Add more of the skyr and sugar mixture bit by bit to the saucepan ensuring you mix thoroughly throughout.
In a separate bowl whisk the cream until it is softly whipped and add it to the rest of the mixture.
Pour the mixture into the tin on top of the biscuit base and place in the fridge to set over night.
Decorate with a few mint leaves if desired.