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Crush the biscuits until they look like lumpy sand. (I did mind in a food processor because I'm very lazy..)
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Mix with the melted butter and press into your 7" tin.
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Unwrap the mini Creme Eggs and chop them each into quarters.
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Combine the whipped cream, icing sugar, cream cheese, lemon juice and chopped mini Creme Eggs. Fold in gently until fully combined.
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Smooth on top of the biscuit base and flatten the top with the back of a spoon or a palette knife if you have one.
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Chill for 3 hours or even better, over night.
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Use my knife tip (above) to remove the cheesecake from the tin.
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Melt your milk chocolate in a glass bowl over a pan of boiling water and allow to cool very slightly before drizzling over the cake in zigzags.
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Melt your white chocolate in the same way, drizzle half of it onto the cheesecake.
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Colour the white chocolate that is left with a tiny amount of food colour. Add more until you reach a yellow you're happy with, then drizzle this over too.
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(You can prep all of the chocolates, pop them into piping bags and drizzle alternately if you prefer.)
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Cut your large Creme Eggs in half and use to decorate the top of the cheesecake.