Crush the digestives in a food processor until fine crumbs, about 1-2 minutes.

Combine melted unsalted butter with crumbs in a bowl, mixing until coated.

Press mixture into the bottom of an 8"/20cm springform tin to create an even base.

Chill in the refrigerator for about 30 minutes.

In a large mixing bowl, whisk together cream cheese, icing sugar, and vanilla until smooth, about 3-4 minutes.

Gradually add double cream while continuously whipping until it thickens and forms soft peaks.

Gently fold in crushed mini eggs, ensuring an even distribution.

Spread the mixture over the chilled biscuit base and smooth the surface.

Cover cheesecake and chill in the refrigerator for at least 5-6 hours, ideally overnight.

Remove cheesecake from the springform tin and drizzle melted chocolate over the top.

Whip double cream with icing sugar until soft peaks form and pipe on the cheesecake.

Decorate with reserved mini eggs on top.