Creme Egg Cheesecake

Directions

1. 1
   Finely crush the digestive biscuits in a large bowl
2. 2
   Melt the butter in the microwave and mix in with the crushed biscuits
3. 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. 4
   Whilst the base sets continue to make the filling
5. 5
   In a large bowl whip the cream and sweetener together until it forms peaks
6. 6
   Juice the lemon and whip this and the cream cheese into the cream mix
7. 7
   Cut up the creme eggs and mini creme eggs into small pieces and fold this into the creme cheese mix
8. 8
   Carefully pour this mix onto the base, even out the top with a spatula and leave in the fridge to set overnight
9. 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. 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. 11
    Using a clean piping bag do the same with the milk chocolate ensuring to go between the gaps of the white chocolate
12. 12
    Leave in the fridge for 10-15 mins for the chocolate to harden slightly
13. 13
    Arrange the mini eggs on top then stand back and admire with pride!