Mini Easter Eggs Cheesecake

I love the mini eggs at Easter. But we always end up with a few bags left and I always make this quick Cheesecake. It tastes absolutely divine and it is perfect if you still have guests after Easter.
Serves 8. Preparation time: 30 minutes. Chilling time: 24 hours. 

INGREDIENTS:

Base:

- 200 grams digestive biscuits
- 80 grams melted butter

Cream filling:

- 400 ml double cream
- 400 grams full-fat cream cheese
- 150 grams of icing sugar
- 1 tablespoon vanilla essence
- 150 grams of mini eggs cut in small pieces

METHOD:

Use a springform cake tin. Butter it and cover with baking paper. Set aside.
Melt the butter, crumble/blitz the biscuits in a food processor and mix them together. Use a teaspoon and press the mixture down in the tin. Refrigerate for an hour.
In the meantime, beat the cream cheese with the sugar and vanilla until smooth. In a separate bowl beat the double cream to stiff peaks. Chop the mini eggs and set aside.
Gently fold the double cream to the cream cheese mixture. Add the mini eggs and fold them gently. Spoon the mixture over the biscuit base, smooth the surface, cover with clingfilm and refrigerate over night.
The next day, use a hot knife to loosen the cheesecake from the baking tin. Chop up more mini eggs and decorate.
Enjoy!