Line a 2 lb loaf tin with a baking paper

Put the biscuits in a food processor and blitz until fine crumbs.

Melt the butter in a microwave. Add the crumbs into a bowl along with the butter and mix thoroughly. Pour the biscuit mix into the loaf tin and flatten down with the back of a spoon. Put this in the freezer for 30 minutes.

Meanwhile whisk together the cream cheese, icing sugar and vanilla until smooth. Add in the double cream and whisk on high until it is thick.

Next chop up the creme eggs and fold through the cheesecake mixture.

Spread this into the loaf tin on top of the biscuit base and flatten as well as you can. Pop this into the fridge for 6-8 hours to set (or freezer for 2 hours) For best results, leave in the fridge over night before decorating.

Once set, melt some dark and white chocolate in the microwave. Colour some of the white chocolate with a yellow/peach colour. Drizzle dark chocolate over the top of the cheesecake and then stick halves creme eggs on top. Drizzle some white chocolate and yellow chocolate over the top to make it look completely divine and eat up!!!

Store in the fridge and eat within 4-5 days.

Here is the loaf tin

View the making of this cheesecake on my instagram www.instagram.com/bluedoorbakery