Blitz the biscuits in a food processor to a fine crumb, or mash them up in a bag/bowl and add the melted butter - pulse a few times until it is combined well.
Tip into an 8"/20cm Deep Springform Tin and press down firmly. Chill in the refrigerator whilst you do the rest!
For the Filling
In a large bowl, add the full-fat soft cream cheese, icing sugar and vanilla extract - whisk until smooth.
Once whisked, pour in the double cream and continue to whip the mixture until it is lovely and thick - alternatively you can whip the cream separately until thick and fold through the cream cheese mixture.
Once its thick, fold through the chopped up mini eggs. Spread onto the biscuit base and spread evenly. Leave to set in the fridge, covered, for 5-6 hours, or preferably over night.
For the Decoration
Carefully remove the cheesecake from the tin, and drizzle over some melted chocolate.
Decorate with some whipped cream... Whip together the double cream & icing sugar and pipe on in swirls! Add a Mini Egg per slice, and sprinkle over some crushed mini eggs.