Blitz the biscuits in a food processor and mix the biscuits with the melted butter.
If you want to line the mini cake tin, do this now. Portion the biscuit mixture between the 12 mini cake moulds and then press down firmly with a spoon.
For the Cheesecake Filling
In a large bowl, whisk together the full-fat soft cream cheese, icing sugar and vanilla extract until smooth.
Whip the double cream separately in another bowl to stiff peaks and fold through the mixture, or pour the double cream into the cheesecake mixture and whip it all together until thick.
Fold through the crushed Easter chocolates!
Pour/spoon the mixture between the 12 cheesecakes and smooth over.
Set the cheesecakes in the fridge for at least 3-4 hours or the freezer for 2-3 hours.
For the Decoration
Carefully remove the cheesecakes from the tin.
Whip up the double cream and icing sugar until thick. Pipe onto your cheesecakes.
Sprinkle over some sprinkles and grated chocolate and some Easter chocolates!
Notes
These will last in the fridge for 3 days once made.