Begin by crushing 200g of digestive biscuits into fine crumbs using a food processor or a rolling pin. Melt 100g of unsalted butter and mix it with the biscuit crumbs until fully combined. Press the mixture firmly into the base of a 9-inch springform tin using the back of a measuring cup. Chill the crust in the refrigerator for about 30 minutes to set while preparing the filling.

While the crust is chilling, take 360g of Cadbury Mini Eggs and coarsely chop them into small pieces. Set the chopped Mini Eggs aside in a bowl.

In a mixing bowl, pour 300ml of double cream and begin whipping it using an electric mixer. Continue until soft peaks form, about 3-4 minutes. Reserve a portion for topping later, and set the remainder aside for the filling.

In a large bowl, combine 400g of full-fat cream cheese, 100g of icing sugar, and the juice of one lemon. Mix until smooth and creamy, then gently fold in the whipped cream and chopped Mini Eggs until well incorporated.

Once the crust has chilled, carefully spoon the cheesecake filling onto the biscuit base. Smooth the top, cover with plastic wrap, and chill for at least 3 hours.

After the cheesecakes have set, remove them from the springform tin. Top with reserved whipped cream and decorate with any remaining chopped Cadbury Mini Eggs. Serve chilled.