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. Stir in the cocoa powder
Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set
For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, vanilla extract and icing sugar until smooth with no lumps
Add the double cream and whisk until it is very thick and holds it's shape
Split the filling mixture in half and colour one with the orange food colouring
Smooth the orange mixture into the tin on top of the biscuit base, then smooth the white uncoloured filling on top of that. 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
Whip up the double cream with the icing sugar and vanilla, and pipe it all around the edges of the cheesecake
To make the dark chocolate ganache chocolate, put the ingredients into a bowl and microwave for 20 seconds, then stir. Continue microwaving in 10 second blasts, stirring between each blast, until melted and smooth
Pour the ganache into the centre of the cheesecake and add the sprinkles
Place the Creme Egg halves on top of the cream all around the edge of the cheesecake
Serve immediately, store any leftovers in the fridge and eat within 2 days