Place the biscuits into the thermomix put it on speed 6 for 10 seconds and mix until they resemble breadcrumbs texture. Then add in melted butter and mix.

Remove the biscuit mixture and press down into the bottom of your spring form pan.

Add to the Thermomix the cheese and sugar and mix on speed 4 for 4 minutes. Then add the yoghurt and vanilla and mix on speed 4 for 2 minutes.

Add the eggs and mix on speed 6 for 1 minute. Add the chocolate egg shell and mix on speed 6 for an extra minute. If you have 1 also add a small crème egg too. Scrape down the sides with a spatula to grab any bits that got missed.

Pour the mixture over your biscuit base and then use a spatula to flatten it so that there are no lumps. Then wrap the top in foil.

Add 2 cups of water (480ml) to the instant pot, and add the trivet. Place the spring form pan on the trivet and then place the lid on the instant pot, set the valve to sealing and pressure cook for 30 minutes. Then do a quick pressure release (QPR).

When the cheesecake is cooked transfer the crème egg cheesecake to a worktop to cool, removing the foil. Then transfer the spring form pan to the fridge and allow it to chill for 12-24 hours.

The next day, its time to remove the cheesecake from the fridge and decorate. Get a knife around the edges first and then release the spring form.

Then place the crème eggs in the freezer for 20 minutes to make them easier to cut and then cut them into quarters before placing them over your cheesecake. Finish with a drizzle of toffee sauce before serving.