Crush the biscuits until they resemble coarse sand. A food processor makes this quick; a sealed bag and rolling pin work fine too.

Stir the melted butter into the crumbs until evenly moistened. Press the mixture into the base of a 7-inch springform or removable-base tin to form an even layer. Chill briefly while you prepare the filling.

Chop 360 g of Mini Eggs into halves or rough pieces. Set aside the rest for decoration.

Whip the double cream to soft peaks with an electric mixer. Scoop out roughly three dessert spoons of whipped cream and pop them into the fridge — you’ll use these for piping or topping later.

In a large bowl, beat the cream cheese until smooth. Add the sifted icing sugar and lemon juice, then fold in most of the whipped cream until light and airy. Gently fold in the chopped Mini Eggs so they’re distributed through the filling.

Spoon the mixture over the chilled biscuit base and smooth the surface with a spatula or palette knife. Return the tin to the fridge and chill for at least 3 hours, ideally overnight, until set.

To release, run a knife warmed under hot water around the tin edge and lower the sides (or use your removable base method). Top the cheesecake with the reserved whipped cream and pile on the remaining Mini Eggs — some halved for texture and style. Slice and serve.