Caramel Creme Egg Cheesecake©

Start by making the base. Crush up the biscuits until fine in a large mixing bowl. Gently heat the butter and lemon juice in a medium saucepan over a low heat and pour into the crushed biscuits. Give it a good stir until well combined

Pour the mix into the bottom of a lightly greased 20cm/8" deep round loose bottomed/spring-form cake tin and flatten the mixture down evenly using the back of a spoon. Really squish it down so it is tightly compact with a smooth surface. Pop into the fridge to cool

Meanwhile, melt the white chocolate using your preferred technique and set to one side to cool a little

Following on, in a separate large mixing bowl, combine the mascarpone, full fat cheese and double cream until a smooth paste is formed- do not over mix so it becomes stiff. Add the white chocolate and combine again (do not be alarmed if it now appears stiff- it's fine)

Snap the caramel nibbles into pieces and add to the creamy mix along with the smashed mini creme eggs, stir through and then place the creamy mix over the biscuit base and smooth out evenly to the edges so it is covered completely with a flat surface

Decorate the top by placing the halves of crème egg around the sides, spaced out evenly with nibbles placed in the spaces (decorate to your preference). Finally, using a fork, flick the melted dark chocolate over the top

Pop into the fridge for at least 6 hours- preferably overnight

Remove from the tin, serve and enjoy! (Keep stored in the fridge)