Line the inside of a cake tin with clingfilm. This makes it easier to remove the cheesecake after it sets
Crush the biscuits into fine crumbs and stir in the melted butter
Pour into the cake tin and press around the bottom of the tin until the base is covered and the biscuits are compact
Put in the fridge to set
Chop 5 of the Cadbury Creme Eggs up into small chunks and set aside
In a bowl, beat together the cream cheese, vanilla essence and sifted icing sugar
In a separate bowl, whisk the double cream until it's thick
Gently fold the cream into the cream cheese mix until it's combined
Add the chopped up Creme Eggs and mix in
Take the cake tin with the biscuit base out of the fridge
Cut the remaining Cadbury Creme Eggs in half - length ways - and arrange them facing out around the sides of the cake tin (use the goo to make them stick to the sides!)
Pour in the cheesecake mix and flatten off the top with a spatula or palette knife
Set in refrigerator for at least 1 hour
Once set, take out the fridge and remove the tin being careful with the outside of the cake. Make sure no clingfilm is stuck to the cake.
Drizzle over some melted white chocolate, dark chocolate and caramel sauce in a criss cross pattern. The chocolate can be melted in a bowl over boiling water.
Cut the mini Creme Eggs in half - length ways and - arrange on top