for the base:
150g digestives crushed
150gbourbon biscuits crushed
150g melted butter
Filling:
175g good dark chocolate
500g full fat cream cheese
1tsp Vanilla
100g icing sugar
200ml double cream lightly whipped
100g sour cream
Decoration:
75g melted dark chocolate
Mini eggs
Chocolate Vermicelli
To make your base grease and line a loose bottom 20/22 cm tin. Blitz your biscuits to a crumb texture then mix well in a bowl with the butter, turn into the tin and using the base of a spoon flatten to the sides of the tin. Pop in the fridge whilst you make the filling.
In a bowl either in the microwave or in a bain Marie , melt the chocolate ( I pop mine in a bowl on the side of the Aga to gently melt) . Set aside. gently mix the cream cheese and sour cream with the vanilla and the icing sugar. In a separate bowl whip the cream. Pour the cooled melted chocolate into the cream cheese, gently mix then fold in the whipped cream. Bring your base out of the fridge and spoon the Cream cheese mixture in - right to the top of the rim and chill.
Meanwhile melt the rest of the chocolate and spoon into a piping bag. Pipe lattice work over the cooled cheese cake and return to the fridge to chill. Before serving remove from the tin sprinkle the edges with chocolate vermicelli and add as many mini eggs as you fancy !