1. Roughly bash a full 80g of mini eggs so you have chunks, you don't want the bits too fine.

2. Whizz up the gluten free digestives in a food processor then pour into a bowl, add the mini eggs to the crumbs then pour in melted butter (melt in a dish placed in the microwave on 30 second blasts until all melted), mix well with a wooden spoon until you thoroughly mixed and looks like wet sand.

3. Wrao the bottom of an 8in loose bottomed cake tin with cling film, this makes it easier to get off the base later. Insert the bottom back in then push your gluten free biscuit crumb mix into the into a cake tin, press down tightly with the back of a spoon or a damp hand. Dampening your hand or spoon helps it stop sticking to the mix. Let it firm in the fridge for 30 mins.

4. Whisk the double cream until you get stiff peaks then beat in Philadelphia, vanilla extract and icing sugar.

5. Blitz another 80g of mini eggs to a coarse powder and fold into the cheesecake mix. Pour on top of the biscuit and let set for 2-3 hours.

6. Top the cheesecake with the remaining mini eggs left whole and drizzle over a little melted milk chocolate.