Creme Egg Cheesecake

• Bourbon chocolate biscuits250g g

  biscuit

• butter↗100g g

  melted + extra for greasing

• full-fat cream cheese↗3x 280g packs

  room temperature (used Philadelphia)

• golden sugar↗200g g
• cocoa powder↗4 tbsp
• vanilla bean↗1

  seeds only

• strong black coffee↗3 tbsp
• large eggs↗3
• sour cream↗300ml ml
• milk chocolate↗25g g

  melted

• double cream↗200ml ml
• passion fruit↗100g g

  cream

• Creme Egg eggs↗8

  (4 split in half, 4 left whole)

Step-by-step instructions

1. 1

   Preheat the oven to 180°C/160°C with convection/gas 4. Line the bottom of a 23 cm round baking tin with parchment paper. Place the Bourbon biscuits in a food processor and grind to fine crumbs. Mix the melted butter with the biscuit crumbs, then press the mixture firmly into the bottom of the tin with the back of a spoon. Bake for 10 minutes, then let cool while you prepare the filling.

2. 2

   Increase the oven temperature to 240°C/220°C with convection/gas 9. In a large bowl whisk the cream cheese and sugar with an electric whisk until creamy, then add cocoa, vanilla, coffee, eggs, sour cream and melted chocolate and whisk again until smooth.

3. 3

   Grease the sides of the cake tin with a little melted butter, then pour in the cheesecake mixture and smooth the top with a spatula. Bake for 10 minutes, then lower the temperature to 110°C/90°C with convection/gas 1/4 and bake for another 25‑30 minutes. The filling should be set but still have a slight wobble in the centre. Turn off the oven, leave the door open and let it cool in the oven for 2 hours. Chill before serving.

4. 4

   For decorating the cheesecake, carefully remove it from the tin and lift off the parchment from the base. Lightly whisk the double cream and spread (or pipe) 4 large dollops on top of the cheesecake in a ring, with 4 smaller dollops between them. Place a small drop of passion fruit cream on each dollop of cream, then add the split Creme Egg halves, and place the whole eggs between them. Serve immediately.