Add the crushed biscuits and melted butter to a large mixing bowl and mix well.
Add the mixture to an 8” springform tin, flatten and compress with the back of a spoon. Refridgerate for 30 minutes.
Whip the cream in a large mixing bowl before adding the icing sugar, cream cheese and lemon juice. Mix well.
Crush 400g mini eggs and stir through the mixture.
Spoon on top of your set biscuit base using a spatula to smooth the top. Refrigerate for a minimum of four hours, or overnight if possible.
Crush the remaining mini eggs and scatter on the top of your cheesecake before serving.

Recipe courtesy of ProCook.
procook.co.uk