Place the rice cakes in a freezer bag and use a rolling pin (or jar) to crush them up into small pieces

Melt the chocolate in the microwave or over a bowl of boiling water

In a large bowl mix the rice cake crumbs together with the chocolate until well combined

Pour the mixture into a spring form cake tin and pat into the base, smoothing into all the edges until evenly covered

Pop in the fridge for 10-15 minutes to set

Once it has started to cool pour over the entire jar of toffee and spread to form an even layer then replace in the fridge for another 10-15 mins

In another large bowl mix together the soft cheese, vanilla essence and icing sugar until combined, then add the double cream and mix until smooth

Pour over the base and smooth until evenly distributed in the tin

Pop in the fridge and leave overnight until fully set

Cut and enjoy!