Method:
Step 1:
Preheat oven to 160°C (140°C fan-forced).
Grease and line the base and sides of a 23cm springform pan with baking paper.
Step 2:
Place biscuits in a ziplock bag and crush them with a rolling pin until they resemble fine crumbs.
Transfer to a bowl, add melted butter, and mix until combined.
Press the mixture firmly over the base using the back of a spoon.
Refrigerate while preparing the filling.
Step 3:
In a stand mixer (or using a hand mixer), beat cream cheese and condensed milk until smooth.
Add eggs one at a time, beating well between each addition.
Mix in 2 tsp vanilla bean paste and the thickened cream until fully combined.
Pour into the prepared base and bake for 55 minutes, or until just set in the centre.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 2 hours to cool.
Refrigerate for 8 hours or overnight to set.
Step 4 (Decoration):
Before serving, whip remaining thickened cream until soft peaks form and spread over the cheesecake.
Top with your choice of Easter eggs and sprinkle with crushed chocolate for the ultimate festive finish!
🎉 A show-stopping Easter dessert the whole family will love! 🐣🍫
