Add the room temperature cream cheese, vanilla extract, and icing sugar to a large mixing bowl. Using an electric whisk or hand mixer, beat the mixture for 2-3 minutes until smooth, light, and fluffy. Take a separate bowl, whisk the double cream until it reaches stiff peaks and forms a thick consistency. Gently fold the whipped cream into the cream cheese mixture, being careful not to overmix. Melt the chocolate in the microwave in 20-second intervals, stirring between each interval until smooth. Stir the melted chocolate through the cream cheese mixture until evenly incorporated.

Spoon or pipe the cream cheese filling over the biscuit base in each pot, filling them about three-quarters full. Use the back of a spoon to smooth the surface. Tap the pots gently on the counter to remove any air bubbles and create an even layer.

Break the chocolate into small pieces and place it in a microwave-safe bowl with the double cream. Microwave for 1 minute, then remove and stir vigorously until the mixture is smooth and glossy. If needed, microwave for an additional 20-30 seconds to ensure all the chocolate has melted. Allow the ganache to cool slightly for 2-3 minutes so it thickens a bit before pouring.

Carefully pour the chocolate ganache over each cheesecake pot, ensuring it covers the filling completely. Gently swirl the pot to spread the ganache evenly. Cover the pots with lids or plastic wrap and refrigerate overnight, or for at least 6-8 hours, until set and firm. Before serving, garnish with crushed chocolate pieces or mini candy canes.