Creme Egg Cheesecake

• 400 grams digestive biscuits
• 100 grams butter
• 600 ml double cream
• 60 grams powdered sweetener
• 560 grams cream cheese (2x260g pots)
• 1 lemon
• 7 creme eggs
• 267 grams mini creme eggs (1 bag)
• 70 grams milk chocolate
• 70 grams white chocolate
• 90 grams mini eggs (1 bag)

1. Finely crush the digestive biscuits in a large bowl
2. Melt the butter in the microwave and mix in with the crushed biscuits
3. Press the biscuit mix into the bottom of a 7in cake tin preferably with a removable bottom and leave to set in the fridge for an hour
4. Whilst the base sets continue to make the filling
5. In a large bowl whip the cream and sweetener together until it forms peaks
6. Juice the lemon and whip this and the cream cheese into the cream mix
7. Cut up the creme eggs and mini creme eggs into small pieces and fold this into the creme cheese mix
8. Carefully pour this mix onto the base, even out the top with a spatula and leave in the fridge to set overnight
9. Once set, melt the milk and white chocolate in separate bowls in the microwave in 30 second intervals then leave to cool for 5-10 mins
10. Using a piping bag drizzle the white chocolate over the cheesecake in straight lines in one direction, turn the cheesecake around and do the same to make a crisscross pattern
11. Using a clean piping bag do the same with the milk chocolate ensuring to go between the gaps of the white chocolate
12. Leave in the fridge for 10-15 mins for the chocolate to harden slightly
13. Arrange the mini eggs on top then stand back and admire with pride!

digestive biscuits, butter, cream, powdered sweetener, cream cheese, lemon, eggs, creme eggs, milk chocolate, white chocolate, eggs

Taken from cookpad.com/us/recipes/362763-creme-egg-cheesecake (may not work)