Crush the digestive biscuits into fine crumbs using a food processor, or place them in a sealed bag and bash with a rolling pin. Add the melted butter and mix (or pulse) until the crumbs are fully coated and the mixture resembles wet sand. Pour the mixture into a deep 8-inch (20cm) springform tin and press down firmly to create an even base. Place in the fridge to chill while you prepare the filling.

In a large mixing bowl, combine the full-fat soft cream cheese, icing sugar, and vanilla extract. Whisk together until smooth and creamy. Add the double cream and continue to whip the mixture until it becomes thick and holds its shape—alternatively, you can whip the cream separately to soft peaks and fold it gently into the cream cheese mixture. Once the mixture is thickened, fold in the crushed Mini Eggs. Spoon the filling over the chilled biscuit base and spread it out evenly. Cover the tin and refrigerate for at least 5–6 hours, or ideally overnight, until fully set.

Once the cheesecake is set, carefully release it from the springform tin. Drizzle the melted milk chocolate over the top in a zigzag pattern. To decorate with whipped cream, beat the double cream and icing sugar together until soft peaks form, then pipe swirls around the edge of the cheesecake. Finish by placing a Mini Egg on each swirl and scattering some extra crushed Mini Eggs over the top for added texture and colour.