Cadbury Creme Egg Cheesecake

• Line the base of a 22cm spring tin with baking paper and lightly grease the sides before setting it aside until needed.
• Crush the chocolate ripple biscuits (or similar) using a food processor or a rolling pin until the resemble breadcrumbs. Add the melted butter and stir until combined.
• Pour the biscuit mixture into your prepared tin and using a large metal spoon cover the base with and flatten the surface.
• In the bowl of an electric mixer, add the softened cream cheese, cream, caster sugar and vanilla extract and mix on a medium to high speed or until the mixture is thick, creamy and smooth.
• Meanwhile, break the milk chocolate into small pieces and place it in a microwave safe bowl. Cook for 30 second spurts (stirring in between each cook) until the chocolate has almost melted. Remove from the microwave and continue to stir until the chocolate has completely melted.
• Add the melted chocolate to the cream cheese mixture and mix on a medium speed to combine. Remove the mixer bowl from the stand and add 1 packet of mini cadbury creme easter eggs and gently stir them through.
• Pour the cheesecake mixture over the biscuit base and use a spatula to make sure it evenly covers the base. Use the remaining large cadbury creme easter eggs to decorate the top of the cheesecake.
• Place in the fridge to set for at least six hours – overnight is preferred
• Remove the set cheesecake from the fridge and cut into slices to serve.

Thermomix Instructions

• Line the base of a 22cm springform tin with baking paper and lightly grease the sides. Set aside until needed.
• Cut the butter in half and place into your Thermomix bowl.  Cook for 2 minutes on 60 degrees speed 3 or until melted.
• Add the chocolate ripple biscuits and mix for 10 seconds on speed 9.  Use a spatula to scrape down the sides and mix again for another 10 seconds on speed 7.
• Pour the biscuit mixture into the prepared tin and use a large metal spoon to cover the base with the biscuit mixture and flatten the surface.
• Place the milk chocolate into a clean Thermomix bowl and blitz  for 10 seconds on speed 7 before cooking  for 3 minutes, 60 degrees, speed 2 or until the chocolate has melted.
• Add the vanilla extract, cream cheese, cream and caster sugar to the Thermomix bowl and mix for 30 seconds on speed 5. Scrape down the sides and mix for another 3o seconds on speed 5.
• Add the small Cadbury Creme Eggs to the Thermomix bowl and mix for 20 seconds on reverse speed 2.
• Pour the cheesecake mixture over the biscuit base and top with the large Cadbury Creme Eggs.
• Place in the fridge to set for at least six hours – overnight is preferred
• Remove the set cheesecake from the fridge and serve.