Step 1

Grease and line the base and sides of your springform pan with baking paper. Blitz the biscuits in a food processor to fine crumbs.

Step 2

Melt butter in a small bowl in the microwave in 10 second intervals, then pour it in with the biscuit crumbs. Pulse until it starts to clump together.

Step 3

Tip the crumbs into the prepared tin and press down firmly with the back of a metal spoon. Freeze until needed.

Step 4

Finely chop the Mini eggs on a chopping board with a sharp knife.

Step 5

Whisk the double cream and icing sugar to stiff peaks in a mixing bowl with an electric hand whisk.

Step 6

Soften the cream cheese in a separate mixing bowl with a spatula. Add the caster sugar and beat again until it's no longer grainy on the bottom of the bowl (the sugar has dissolved).

Step 7

Stir through the vanilla.

Step 8

In thirds, gently fold the whipped cream into the cream cheese mixture. Be careful not to knock out the air.

Step 9

Carefully fold through the chopped mini eggs then pour into the tin and smooth the mixture out over the biscuit base. Chill in the fridge for at least 4 hours, overnight is better.

Step 10

Once set, remove the cheesecake from the tin and place on a cake stand/serving plate. Top with mini meringues and Mini Eggs. I like to use some whole and some chopped.