Instructions

1. Line a muffin tin with 12 paper liners, set aside.
2. For the crust, crush biscuits to the texture of breadcrumbs. You can either do this in a food processor, or, place biscuits in a strong freezer bag and crush with a heavy rolling pin. Pour crushed biscuits into a medium sized bowl and add melted butter. Mix well.
3. Divide crust mixture into the paper muffin liners, about 2 tbsp per liner. Press mixture down with the back of a spoon. Chill in the fridge while you make the cheesecake mixture.
4. For the cheesecake, beat cream cheese with icing sugar and vanilla on low speed in a medium sized bowl until smooth. Increase speed and beat until starting to thicken.
5. Add the double cream and beat on low until mixed in, then again, increase speed to high and whip until mixture has thickened. Between 30 – 45 seconds. Add the melted chocolate and beat in until colour is uniform. Scrape down the sides of the bowl halfway through beating.
6. Remove prepared biscuit bases from the fridge and divide cheesecake mixture evenly between the 12 paper liners. Tip: We find it easiest to fill a large piping bag with the cheesecake mixture and simply pipe the filling into each paper liner, but you can just as easily use a spoon to spoon the mixture instead.
7. Smooth the tops of the cheesecakes with a small spatula or the back of a knife, then chill in the fridge for at least 4 hours. Finally, decorate cheesecakes with mini chocolate eggs. Leave cheesecakes at room temperature for about 10 minutes before serving. You can serve them in the paper liners, or peel them away and remove them completely.
8. Will keep in the fridge for 2-3 days. They can also be frozen for up to 3 months in an airtight container. Leave to thaw in the fridge overnight.