A Buttery Biscuit Base topped with a Mini Egg Chocolate Cheesecake, Chocolate Whipped Cream, and even more Mini Eggs!
Blitz your Biscuits in a food processor to a fine crumb, or bash them up till they are a fine crumb.
Melt your butter until liquid, and then mix in with the biscuits.
Pour into the bottom of an 8"/20cm Deep Springform Tin, and refrigerate for now.
Melt your Chocolate carefully over a Bain Marie, or in a microwave until smooth. Leave to cool slightly.
Add your Cream Cheese, Vanilla and Icing Sugar to a mixer with a whisk attachment, and whisk till smooth.
Add the melted chocolate to the Cream Cheese mix and whisk till combined!
Add in your Double Cream, and whisk again till thick and delicious. The thicker the better, but be careful not to over whisk.
Fold through your crushed Mini Eggs, and pour/spread onto the biscuit base.
Refrigerate your Cheesecake for 5-6 hours, or preferably overnight.
Melt your Chocolate and drizzle over the cheesecake.
Whip together your Double Cream, Icing Sugar, and Cocoa powder and pipe little swirls around the edge of the cheesecake
Decorate with Mini Eggs and Sprinkles, or however you please!