Mini egg cheesecake

Step 1

To make the base, line the bottom of a 20cm/8in springform or loose-bottomed cake tin with baking paper and lightly grease the sides. Add the biscuits to a food processor and blitz until fine. Alternatively, add them to a food bag, seal and bash with a rolling pin. Pour the biscuits into a bowl and stir in the melted butter. Tip the biscuit mixture into the tin and use the back of a spoon to press down firmly and evenly. Place the tin in the fridge to chill.

Step 2

To make the filling, place the cream cheese, icing sugar, vanilla and half of the double cream in a large bowl and beat until smooth and thick. Stir in the chopped chocolate eggs. In a separate bowl, whip the rest of the double cream until it forms stiff peaks. Fold this into the cream cheese mixture. Pour the filling into the tin and level the top. Leave to chill in the fridge for at least 6 hours or overnight.

Step 3

To make the chocolate nest, crush the wheat cereal in a bowl and set aside. Set a heatproof glass bowl over a saucepan of gently simmering water, making sure the water does not touch the bowl, and add the chocolate and butter. Stir occasionally until the chocolate is completely melted. Pour the chocolate onto the wheat cereal and stir until completely coated. Line a small bowl with cling film and spoon in the chocolate nest mixture, pressing firmly up the sides to create a nest shape. Place in the fridge to chill until solid.

Step 4

When ready to serve, remove the cheesecake from the tin. Unmould the chocolate nest and place it on top. Fill the nest with mini chocolate eggs, letting some spill over onto the cheesecake before serving.