Lightly grease a 9” springform tin.
Crush the biscuits finely and set aside 20g in a separate bowl. Mix the remaining with the melted Stork with Butter and press into the base of the prepared tin. Place in the fridge to chill for 30 minutes.
In a large bowl beat together the cream cheese and Stork with butter. Sift in the icing sugar and beat again.
Whilst whisking slowly add the Elmlea double cream and a little yellow food colouring. Whisk until the mixture thickens. Spoon over the chilled base and level the top. Place in the fridge to chill for 4 hours.
Release the cheesecake from the tin. Mix together the vanilla extract and cocoa powder. Using a small paintbrush or toothbrush dip into the chocolate paint and flick the bristles to speckle the sides and top of the cheesecake.
Decorate the top with the reserved crushed biscuits and the chocolate eggs.
- Serves: 17