1-First, tackle the biscuit base: Crush the 300 g digestives into fine crumbs and combine them with 150 g melted unsalted butter or baking spread until well mixed. Press this mixture firmly into the bottom of an 8-inch or 20 cm deep springform tin, then chill it in the refrigerator to set. This step creates a solid foundation for your spring dessert.

2-Next, for the filling: Whisk 600 g full-fat soft cream cheese, 100 g icing sugar, and 1 tsp vanilla extract until smooth and creamy. Add 300 ml double cream and whip until thick, or whip the cream separately and fold it in for a firmer texture. Gently fold in 300 g crushed mini eggs, then spread the mixture evenly over the chilled base and refrigerate covered for 5-6 hours or overnight to set properly.

3-Finally, for decoration: Carefully remove the cheesecake from the tin, drizzle 50 g melted milk chocolate over the top, whip 150 ml double cream with 2 tbsp icing sugar until stiff, and pipe it as swirls. Add one mini egg per slice and sprinkle with crushed mini eggs using 100-200 g as needed. The total prep time is about 20 minutes, with 15 minutes for mixing and a 6-hour setting time, making the whole process around 6 hours and 35 minutes.