Crush your gluten-free digestive biscuits. I usually place mine in a sandwich bag and hit them with a rolling pin, or pulse them in a food processor. You can make them quite small or have some chunkier bits.

Melt your butter in the microwave in short bursts, mixing in between.

Pour your melted butter into your crushed biscuits and mix together, either in a large mixing bowl, or in the bowl of your food processor.

Press your biscuit mixture into an 8in (20cm) deep, loose-bottom or springform tin you are going to be making your cheesecake in. Press it down nice and firmly, so it creates a nice, even, flat base.

Place the base into the fridge to chill whilst you make your cheesecake top - I leave mine in the fridge for at least 30 minutes.

To make your cheesecake filling, mix together your cream cheese/mascarpone, icing sugar and vanilla extract. I use a stand mixer (with the beater attachment) on a low/medium setting to do this, mixing for about 10-20 seconds. You could also use an electric hand mixer too, but if mixing by hand, ensure everything is well mixed before continuing.

Add in the double cream and keep mixing until the mixture firms up a little. I used my stand mixer on a medium setting for just under 2 minutes for this - try not to over mix though, otherwise it can split and won't set in the fridge!

Fold in your crushed mini eggs by hand.

Spread your mixture on top of the biscuit base and place into the fridge to set for a minimum of 5 hours. I like to make mine the day before and leave it to chill fully overnight.

When you are ready to serve, remove the cheesecake from the tin and top with extra mini eggs - I crush some of mine and leave the rest whole. I also quite like sprinkling some of the dust that comes of the mini eggs as you crush them on top - it looks good!

Enjoy! Keep refrigerated and covered if you have any left over.