Mini Egg cheesecake

Instructions

1. In a large bowl, combine the biscuits, cinnamon, melted butter, salt and cocoa powder until thoroughly mixed. *
2. Press the mix into the base of the springform tin, in an even layer and press down well until its nice and compact. Chill in the fridge.
3. *
4. While the base chills, make the filling. *
5. In a stand mixer with a paddle attachment, whip the cream cheese, icing sugar, salt and vanilla until smooth. Add the double cream and whip again until medium peaks form (this should take a few minutes). *
6. Remove from the mixer and gently fold in the crushed mini eggs. *
7. Remove the tin from the fridge and add the cheesecake mix to the base, flatten the top with a spatula and make sure it looks as neat as possible. Place back in the fridge to set overnight. *
8. When ready to serve whip the cream, icing sugar and vanilla and decant into a piping bag fitted with a large star nozzle. *
9. Pipe 8 rosettes or shape of choice around the top edge of the cheesecake. *
10. Organically drizzle the milk chocolate over the cheesecake and add a mini egg to each rosette. *
11. Serve and enjoy! *