Whisk together the cream cheese and icing sugar in a bowl until fluffy.

Add half of the cream cheese mixture to the bowl with the melted chocolate and stir together to combine.

Add the other half of the cream cheese mixture to the cherry pie filling, and stir to combine.

Carefully spoon or pipe the chocolate mixture into the bottom of ten ice-lolly moulds. Top with the cherry cheesecake mixture.

Divide the biscuit crumbs between each mould and gently stir, using a toothpick, to very lightly mix some of the crumbs with a little of the cheesecake mixture. This will help to bind the crumbs so they won’t fall off when you remove ice lolly from the mould.

Push in the ice lolly sticks and freeze for at least 4 hours before removing from the moulds and serving.