Chocolate and Baileys Cheesecake with Mini Eggs

1. Put the cream cheese, icing sugar, double cream, vanilla extract and baileys together in a bowl. Whisk it all together until the mixture starts to firm.
2. Melt the dark chocolate and fold this into the cream cheese mixture.
3. Put the digestive biscuits (or oreo biscuits) into a tea towel and crush together until broken.
4. Melt the unsalted butter in a pan, then remove from the heat and stir in the crushed digestive biscuits.
5. Stir the cocoa powder through the buttery biscuit mixture and spoon into your presentation rings.
6. Pat down the biscuit base in each ring, then spoon the cheesecake mixture evenly on to each. Level off the mixture with a palette knife, then pop in the fridge until set.
7. Carefully remove the presentation rings and decorate each with mini eggs, popcorn and strawberries (or any toppings of your choice) and drizzle with melted chocolate.

This recipe can be adapted and tweaked, make it with white chocolate and crushed raspberries, citrus zest or anything else you can think of, get creative! 

This recipe is adapted from Marcus Bean’s ‘Chocolate & Baileys Cheesecake with Mini Eggs.’