Easter Egg Cheesecake

Cooking time: 1 hour (needs to set over night)

SERVES: 8-10

Ingredients

- 500g Cream Cheese

- 300g Double Cream

- 100g Caster Sugar

- 300g Digestive Biscuits

- 100g Unsalted Butter (melted)

- 1 Vanilla Pod

- 300g Your favourite Easter egg Chocolates (crushed & chopped)

Method

-Using a food processor, blitz together the digestive biscuits & melted butter until you have a “wet sand” texture.

- Line an 8inch cake tin with a removable base, using greaseproof paper or clingfilm on the bottom - This makes it easier to remove your cheesecake before serving.

- Pour the mixture into the cake tin. Press the mixture down firmly creating a smooth flat base for your cheesecake. Place in the fridge to set.

- Scrape out the seeds of the vanilla pod.

- In a large bowl, whisk together the cream cheese, caster sugar, vanilla seeds and double cream until you reach a thick creamy consistency - be careful not to over-whisk or the mix will become grainy.

- Fold in most of your Easter chocolate (keep 1/3rd back for decoration) then pour the mix on top of your biscuit base. Spread evenly then place in the fridge to set overnight.

- Once set, remove from the fridge, lift out of the tin and place on a serving dish.

- Decorate with your remaining Easter chocolate, and enjoy!