To make the biscuit base add your digestive biscuits to a food processor and blend into a fine crumb. (Or place them in a bag and crush with a rolling pin.)
Melt the butter in a microwave safe bowl in 30 second bursts until fully melted and mix with melted butter until it resembles wet sand.
Prepare your pan with a circle of baking paper so the biscuit doesn't stick.
Press the biscuit crumbs firmly into the bottom of your springform pan using the back of a spoon. Chill in the fridge while you make the filling.
To make the cheesecake filling, add your softened cream cheese into a large bowl and beat until smooth using an electric hand mixer or by hand.
In a separate bowl, whip the double cream to stiff peaks (this is what gives that fluffy texture).
Gently fold the whipped cream into the cream cheese mixture to create a light, creamy cheesecake filling.
Pour in the melted white chocolate and vanilla extract, mixing again. Scrape down the sides of the bowl with a rubber spatula to ensure it is all combined.
Crush some mini eggs into smaller pieces (mix of smaller egg chunks + larger pieces works best). Fold them into the cheesecake mixture.
To assemble the cheesecake, spoon the cheesecake batter onto your chilled base and smooth the top of the cheesecake.
Cover with plastic wrap and refrigerate for at least 4–6 hours (or overnight for best results).
To Decorate, whip the remaining cream and pipe or spread on top. Decorate with more Cadbury Mini Eggs and extra easter chocolate.
Use a sharp knife to slice into individual slices for the perfect size portions and enjoy!
