Ingredients

• 150g digestive biscuits
• 50g butter, melted, plus extra for greasing
• 150g milk chocolate, broken into pieces
• 250g light cream cheese
• 75g icing sugar
• 1 tsp vanilla extract
• 120ml double cream
• 100g Chocolate M&M’S®, roughly chopped
• 2 M&M’S® Bunny, roughly chopped

Instructions :

Prep Time: 15 minutes
Total Time: 6+ hours
Makes: 20 pieces

1. Grease and line a 20cm square springform tin with baking paper. Blitz the biscuits to a fine crumb in a food processor, then pour in the melted butter and blitz again to combine. Press the mixture into the base of the prepared tin.
2. Melt the chocolate in a heatproof bowl over a pan of barely simmering water, then set aside to cool slightly.
3. In a large bowl, whisk together the cream cheese, icing sugar and vanilla extract until smooth. Gradually pour in the melted chocolate and double cream, then whisk again until thick and combined.
4. Fold in 75g of the Chocolate M&M’S® and most of the M&M’S® Bunnies, then spoon the mixture over the biscuit base in the tin, spreading it out evenly. Sprinkle the remaining M&M’S® and Bunnies across the top and chill for 4-6 hrs or overnight.
5. Once set, gently run a butter knife around the edge of the cheesecake before unclipping the springform tin. Use a palette or butter knife to loosen the base, then carefully remove from the tin. Cut into 20 squares to serve.