125g Melted Butter
300g Chockie Digestives
700g light Cream Cheese
200ml Soured Cream
200g Icing Sugar
100ml Double Cream
2 Packs of Mini Creme Eggs
200g Milk Chocolate
Crush your Chockie Digestive Biscuits,
Melt the butter and stir in the crushed Chockie biscuits
press the mixture into a lined cheesecake/quiche dish and chill for 25 mins.
Whisk the double cream until stiff put to one side.
then in a separate bowl mix the cream cheese,soured cream & icing sugar together,then fold In the double cream.
Mix in 1 bag of Mini Creme Eggs cut in half in the creme cheese mixture.
Then Spread the mixture over your chilled biscuit base then chill for another 25 minutes.
Then melt the 200g milk chocolate and pour and spread over the cheese cake and decorate with the bag of mini eggs you have left!
WARNING! Unwrap the mini eggs before use 😉