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

Then transfer to a bowl with 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 3 for 3 minutes. Then add the cream and vanilla and mix on speed 3 for 3 more minutes.

Then add in the chocolate and scrape down the edges with a spatula and give it one last mix on speed 3 for 3 minutes.

Pour the mixture over your biscuit base and then use a spatula to flatten it so that there are no lumps. Then transfer to the fridge and leave to cool for 12-24 hours.

The next day, it’s time to remove the cheesecake from the fridge and decorate. Get a knife around the edges first and then release the spring form. Then decorate the edge with mini eggs. Creating a line of mini eggs all around the cheesecake.

Then for your final touch add another bag of mini eggs to a zip loc bag and bash with a rolling pin or mix in the Thermomix. Then decorate the crumbs in the centre of the cheesecake.