Blitz the biscuits in a food processor to a fine crumb, or mash them up in a bag and add the melted butter – pulse a few times until it is combined well.
Tip into a 8″/20cm deep springform tin and press down firmly – chill in the refrigerator whilst you do the rest!
For the Cheesecake Filling
Mix the cream cheese and icing sugar together until smooth
Pour in the double cream & vanilla and continue to whip until it is starting to thicken.
Alternatively, whip the cream separately to stiff peaks and fold through.
Once its thick, fold through the chopped up creme eggs
Spread the mixture onto the biscuit base and spread evenly. Leave to set in the fridge, covered, for 5-6 hours, or preferably over night.
For the Ganache
Add your chocolate and cream to a jug/bowl and microwave for 30 seconds. Stir very well!
Microwave again in 10 second bursts till smooth, stiring each time!
For the Decoration
Carefully remove the cheesecake from the tin, and decorate with the ganache - I carefully poured the ganache on top and edge it over the edge for the drip! – Leave to set in the fridge for 10 minutes.
Whip up the double cream with the icing sugar. Pipe a little onto the cheesecake, and add a large creme egg half to each floret of cream and sprinkle with your favourite sprinkles!
I always set my cheesecakes in the fridge overnight otherwise they risk being a little sloppy still – you’re more likely to get a better result for the longer you leave it.
This cheesecake will last covered in the fridge for 3 days
Creme Eggs are naturally quite runny so its probably MUCH better to chill/freeze them before cutting. All of the decorations I have done are optional so don’t worry, the cheesecake will still be delicious either way
The ganache is completely optional and can be ignored if you wish
I use either full-fat soft cream cheese, or full fat mascarpone.