• Line the bottom of a deep, 20cm springform tin with baking paper. 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.
• Pour out the biscuit mix into the lined tin and press firmly into the base until it is level. You can pop this in the fridge while you make the topping.

For the cheesecake topping

• 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 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 overmix - just enough so they are evenly distributed throughout.
• Spoon the topping onto the biscuit base and spread it evenly using a spatula, ensuring there are no air bubbles.
• Set the cheesecake in the fridge for at least 8-10 hours - preferable overnight. Carefully remove the cheesecake from the tin (use a hot knife round the edges to loosen it before popping from the tin) and decorate with Mini Eggs to serve.