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1
Finely crush the digestive biscuits in a large bowl
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2
Melt the butter in the microwave and mix in with the crushed biscuits
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3
Press the biscuit mix into the bottom of a 7in cake tin preferably with a removable bottom and leave to set in the fridge for an hour
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4
Whilst the base sets continue to make the filling
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5
In a large bowl whip the cream and sweetener together until it forms peaks
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6
Juice the lemon and whip this and the cream cheese into the cream mix
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7
Cut up the creme eggs and mini creme eggs into small pieces and fold this into the creme cheese mix
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8
Carefully pour this mix onto the base, even out the top with a spatula and leave in the fridge to set overnight
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9
Once set, melt the milk and white chocolate in separate bowls in the microwave in 30 second intervals then leave to cool for 5-10 mins
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10
Using a piping bag drizzle the white chocolate over the cheesecake in straight lines in one direction, turn the cheesecake around and do the same to make a crisscross pattern
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11
Using a clean piping bag do the same with the milk chocolate ensuring to go between the gaps of the white chocolate
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12
Leave in the fridge for 10-15 mins for the chocolate to harden slightly
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13
Arrange the mini eggs on top then stand back and admire with pride!
