This Cheesecake is Awesome! I found it here http://www.icedjems.com/2012/03/creme-egg-cheesecake/ It’s very rich and creamy and decadent! Perfect for Easter dessert! I somehow ended up with a fairly high cheesecake, the only negative I had about this was cutting it with the chocolate layer on the top.
300g digestive biscuits
700g full fat philadelphia
200ml sour cream
200g icing sugar ( I find Whitworths best)
100ml double cream
2 packets of mini creme eggs
200g Dairy milk chocolate
Melt butter and whizz up biscuits in the blender.
Stir them together and press into a spring form tin.
Chill in fridge whilst making the cheese part!
Whip double cream until stiff.
In another bowl mix the cream cheese, sour cream and icing sugar.
Fold in the cream and fold further.
Chop up one bag of creme eggs and fold into the cream cheese mixture.
Spoon the mixture on top of the biscuit base and chill overnight.
Melt the chocolate and when cooled pour over the top of the cheesecake.
Then pop the second bag of creme eggs on top.