Line the inside of an 8 inch tin or springform ring with some acetate - this will make it easier to remove the cheesecake after it’s been set.

Crush the biscuits into fine crumbs and stir the melted butter in. Pour into the cake tin and press around the bottom of the tin so the whole surface is covered and compact. Put it in the fridge to set.

Chop 5 of the Cadbury Creme Eggs up into small chunks and set to one side. 

In a bowl, beat together the cream cheese, vanilla seeds from the vanilla pod and sifted icing sugar.

In a separate bowl, whisk the double cream until it’s just started to firm up.  Gently fold the cream into the cream cheese mix until it’s combined

Add the chopped up Creme Eggs and mix in. Take out the cake tin with the biscuit case. Cut the remaining Cadbury Creme Eggs in half - length ways - and arrange them facing out around the sides of the cake tin (use the goo to make them stick to the sides!)

Pour in the cheesecake mix and flatten off the top with a spatula or palette knife.  Set in refrigerator for at least 1 hour

Once set, take out the fridge and remove the tin being careful with the outside of the cake.  If applied, remove the acetate too

Drizzle over some white chocolate, dark chocolate and caramel sauce in a criss cross pattern.

Cut the mini Creme Eggs in half - length ways and - arrange around the outside of the cheesecake.