Crush the biscuits (either by hand, with a rolling pin or in a food processor) until you have a very coarse crumb.
Melt the butter and add to the biscuits. Mix until all the butter is absorbed.
Straight away, before the butter cools, press the biscuit mix firmly into the bottom of a medium (7 inch/18cm) loose bottom cake tin cake tin, then refrigerate while you work on the filling.
To make the filling
Put the cream cheese, sugar and cream in a bowl. Whisk until very thick and stiff.
Add the grated chocolate. Fold through.
Spoon the filling onto the biscuit base and level off the surface. Chill overnight.
To release the cheesecake from its tin, run a warm, dry knife around the inside of the tin. Stand the tin on something stable like a large jar and gently ease the sides of the tin down to release the cake.
Because of the thick base, the cheesecake should lift onto a cake stand with ease – just use a cake slice or stiff spatula to safely transfer to a cake stand and serve.
Top with the chocolates of your choice, pressing gently into the surface in whatever pattern takes your fancy. I started with three chocolate bunnies, then cut creme eggs in half and placed them open side up to show off the enticing fillings.
I then added an array of mini eggs and smaller chocolate eggs to complete the decoration.
Once your toppings are in place, your cheesecake is ready to serve.
Make sure to refrigerate any remaining cheesecake straight away, to keep it fresh.
Be sure to put any leftover cheesecake right back into the fridge to keep it fresh.Do you have you own favourite Easter chocolates? Go ahead and add them to this cheesecake - the more colourful the better!