Blitz the biscuits in a food processor to a small crumb or in a bag with the end of a rolling pin, add the melted butter, and mix until it is combined well.
Tip into a 8″/20cm deep springform tin and press down firmly.
Cheesecake Filling
Melt the chocolate orange until smooth. I do this in the microwave! Leave to cool for at least five minutes.
Mix together the full fat soft cream cheese and icing sugar until smooth.
Add the cooled melted chocolate and whisk again.
Finally, add the liquid double cream and whisk the mixture until thick. Alternatively, whisk the cream until thick and fold through the cream cheese mixture.
Spread the mixture onto the biscuit base, smooth over, cover, and chill in the fridge for 5-6 hours, or preferably overnight to set.
Decoration
Whip together the double cream and icing sugar together until it is thick and you can pipe it.
Pipe the whipped cream onto the cheesecake, and top with some whole and crushed chocolate orange mini eggs - and some grated chocolate and sprinkles.