To make the base use a food processor to whizz up the biscuits into crumbs, or bash them with a rolling pin in a bowl or a ziploc bag
Mix the melted butter into the biscuit crumbs and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge while you make the filling
For the cheesecake filling use an electric mixer to mix together the cream cheese, icing sugar and peanut butter until smooth
Add the double cream and whisk until it is very thick and holds it's shape
Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set
Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
To decorate, melt the milk chocolate and pipe or drizzle it all over the cheesecake
Then whip up the double cream with the icing sugar and vanilla, and pipe it all around the edges of the cheesecake
Place the Reese's Peanut Butter Egg halves on top of the cream, then add some sprinkles if you like
Serve immediately, store any leftovers in the fridge and eat within 2 days