Crème egg layered cheesecake

Method

1. Step 1

   Grease and line the base and side of a 23cm round (base measurement) spring-form pan with baking paper.

2. Step 2

   Place the biscuits in a food processor and process until finely crushed. Add the butter and process until well combined. Transfer mixture to prepared pan. Use a straight-sided glass to spread and press mixture firmly over the base. Place in fridge for 30 mins to chill.

3. Step 3

   Place the dark chocolate in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until chocolate melts. Remove from heat.

4. Step 4

   Place the boiling water in a small heatproof glass. Sprinkle over the gelatine. Stir until gelatine dissolves.

5. Step 5

   Use an electric mixer to beat the cream cheese and sugar until smooth. Add the cream and beat until smooth. Add the gelatine mixture and stir until well combined.

6. Step 6

   Add one-third of the cream cheese mixture to the dark chocolate and stir to combine. Pour into prepared pan and smooth the surface with the back of a spoon. Place in the freezer for 15 mins or until the surface is set.

7. Step 7

   Meanwhile, cut creme eggs in half and spoon filling into a medium bowl, reserving the chocolate shells for another use. Add half the remaining cream cheese mixture to the egg filling. Use a couple of drops of yellow and red food colouring to tint the mixture orange. Stir to combine. Pour over the chocolate mixture and smooth the surface. Return to the freezer for a further 15 mins.

8. Step 8

   Add the vanilla bean paste to the remaining cream cheese mixture and stir to combine. Pour over the orange layer and smooth the surface. Place in the fridge for 3 hours or until set.

9. Step 9

   Transfer the cheesecake to a serving plate. Decorate with extra Cadbury Crème Eggs and Cadbury Crème Egg Minis to serve.