Loaded Easter egg cheesecake

Carefully separate the Easter eggs (2) in half along the seam (use a knife dipped into a bowl of hot water to cut through the seam rather than slicing, as it may break the chocolate).

Tip the digestive biscuit (150 g) into a bowl or food bag and bash to crumbs with the end of a rolling pin. Stir in the melted butter (50 g) until the mixture resembles damp sand. Spoon this into the Easter egg halves and pack down gently using the back of the spoon. Chill until needed.

Mix the mascarpone (150 g), creamy soft cheese (100 g) and icing sugar (4 tbsp) together in a medium bowl with a wooden spoon until smooth. In a separate bowl, beat the double cream (200 g) to soft peaks using an electric whisk. Gently fold the whipped cream into the mascarpone mixture, then carefully spoon the cheesecake filling over the chilled biscuit bases in the Easter eggs. Gently level the surfaces with a palette knife or spatula, then chill for at least 2 hours or overnight, until firm and set.

Scatter the set cheesecake-filled eggs with chicky choccy speckled eggs (to taste) and other Easter treats, then drizzle with the chocolate sauce (to taste).