• Cut the Easter egg in half. To do this, I score around the egg on the seam with a sharp knife a few times, and then poke the end of the knife through. It should just pop in half easily without breaking.

To make the base:

• Melt the butter either in a pan over a low heat or in 10-second bursts in the microwave.
• Blitz the gluten free Digestive biscuits in a food processor until they form a fine crumb. Add the melted butter and blitz again to combine.
• Gently press the base mixture into the bottom of each Easter egg half and set to one side.

To make the filling:

• Place the Mini Eggs in a sandwich bag and bash them with a rolling pin to break them up. You can also do this in a pestle and mortar. Set to one side.
• Add the cream cheese, vanilla extract and icing sugar to a large mixing bowl and beat with an electric whisk until smooth.
• Pour in the double cream and melted chocolate and whisk again, starting on a slower speed and bringing the mixer up a speed every 20-30 seconds. Continue to whisk until the mixture becomes very thick.
• Fold the crushed Mini Eggs into the mixture using a spatula. Don't over-mix – just enough so they are evenly distributed throughout.
• Spoon the topping onto the biscuit base in each Easter egg half and spread it evenly using a spatula, ensuring there are no air bubbles.
• Top the cheesecakes with extra Mini Eggs and refrigerate for a couple of hours before serving.