Easter Egg Cheesecakes

1. Break the biscuits into a mixing bowl and use the end of a rolling pin or a pestle to crush them. Melt the butter in a pan set over a medium heat, or in the microwave, then add to the crushed biscuits and stir till they're well coated.

2. Split open the Easter egg so you have two halves and remove any chocolates from the middle. Spoon the buttery biscuits into the two halves, dividing them evenly between the two halves. Smooth down with the back of a spoon. Chill in the fridge for 30 mins to firm up the biscuit base.

3. Meanwhile, spoon the mascarpone into a mixing bowl. Sift in the icing sugar and add the vanilla extra, then beat to mix.

4. When the biscuit base is set in the Easter egg halves, spoon in the mascarpone to fill the eggs. Chill for 1-2 hrs or overnight to set the cheesecake layer.

5. To decorate the Easter egg cheesecakes, crush a small handful of sugar-shelled mini eggs and scatter them over the cheesecakes. Add a few whole eggs to decorate. Warm 2-3 tbsp salted caramel sauce in the microwave so it's liquid and runny, if necessary, and drizzle over the cheesecakes. Serve straight away. These cheesecakes are best eaten within 2-3 hrs of being decorated. You can make them 24 hrs ahead, but leave them undecorated until you're ready to serve.