For the biscuit base: tip the digestive biscuits into a food processor and blitz into fine crumbs. Add the melted butter and whizz again until you have the desired crumbly consistency. It should resemble damp sand.

Tip into a 20cm (8-inch) deep springform tin and use a glass (or the back of a spoon) to pat into a smooth and compact layer on the base. Cover and chill in the fridge whilst you make the filling.

For the cheesecake filling: put the cream cheese into a large bowl and sift in the icing sugar. Add the vanilla extract and whisk using an electric whisk until smooth. You can also do this using a stand mixer. 

Pour in the double cream and continue to whisk until you have a lovely and thick cheesecake mix. Alternatively, you can whisk the cream to medium peaks separately, then gently fold through (I find the same bowl method saves on the washing up!). Taste and add a little more vanilla extract, if desired. 

Fold through the chopped mini eggs until evenly distributed throughout the cheesecake mix. You can be as generous as you like! 

Spoon onto the chilled biscuit base and use the back of a spoon, spatula or palette knife to spread in a smooth, even layer. Cover with cling film and chill in the fridge for at least 4 hours (ideally overnight) or until set. 

Once the cheesecake has set, remove from the tin and set onto a flat plate. Gently spoon and swirl the whipped cream on top and scatter with the remaining mini eggs. Sprinkle with dark chocolate curls, if desired. Cut into slices and serve!