1-First Step: Make the biscuit base Start by crushing the 280 g digestive biscuits into fine crumbs. You can use a food processor if you have one, or place the biscuits in a food bag and bash them with a rolling pin until they look sandy and even. Pour the crumbs into a bowl, add the 140 g unsalted butter, melted, and stir until every crumb is coated. Next, tip the mixture into a 7-inch tin. A springform tin or one with a removable base works best because it makes serving so much easier later on. Press the crumbs down firmly with the back of a spoon or the bottom of a glass so the base is compact and level. Once it looks even, place the tin in the fridge to chill while you make the filling.

2-Second Step: Prepare the Mini Eggs Take 360 g mini eggs and chop them roughly. You want small pieces rather than dust, so the filling gets little bursts of chocolate crunch. Save the remaining 270 g mini eggs for decoration later. Keeping the decoration separate helps the top look fresh and bright when you are ready to serve. If you want a cleaner finish, you can split the Mini Eggs with a knife or place them in a bag and gently crush them with a rolling pin. Either way, do not overdo it. A mix of chunks and smaller pieces gives the best texture.

3-Third Step: Whip the cream Pour the 600 ml double cream into a large bowl and whip it straight from the fridge until soft peaks form. This means the cream should hold its shape, but still look smooth and soft rather than stiff or grainy. Starting with cold cream is one of the easiest ways to get a stable result. Once the cream is ready, set aside a small amount for decoration if you want a piped finish on top. The rest will go into the filling. Try not to overwhip, because that can make the texture heavy or buttery instead of light and fluffy.

4-Fourth Step: Mix the filling In a separate bowl, beat the 2 x 280 g tubs full-fat cream cheese until smooth. Add the 140 g icing sugar, sifted and mix again until it looks creamy and lump-free. Then pour in the juice of half a lemon, which helps balance the sweetness and gives the filling a fresher taste. Now gently fold in the whipped cream. Use a spatula and light movements so you do not knock out too much air. Finally, fold through the chopped Mini Eggs until they are spread evenly through the filling. If the filling feels a little loose, do not panic. The chilling time will help it set properly, especially if the cream was whipped well and the cream cheese was smooth before mixing.

5-Fifth Step: Assemble the cheesecake Take the chilled biscuit base out of the fridge and spoon the filling over the top. Smooth it out with a spatula so it reaches all the corners of the tin. Aim for an even surface, but do not worry if it is not perfect. Once the toppings go on, it will look beautiful either way. Cover the tin and place it back in the fridge for 3 hours or overnight. The longer chill is the better choice if you have time, because it helps the cheesecake set more firmly and makes slicing much easier.

6-Final Step: Decorate and serve When the cheesecake has set, carefully remove it from the tin. If you are using a springform or removable base tin, this step should be nice and easy. Add the reserved whipped cream on top if you saved some, then scatter over the remaining 270 g mini eggs. For the neatest finish, wait until just before serving to add the decoration. That keeps the Mini Eggs looking fresh and stops the chocolate from softening too much. Slice with a sharp knife, wiping the blade between cuts if you want cleaner slices.