Crush the biscuits in a food bag with a rolling pin until really fine crumbs. In another food bag crush the mini eggs and set aside.
Melt the butter in a large saucepan and then pour in the biscuit crumbs. Stir well to combine. Transfer into a
9 inch springform tin and press down firmly with the back of a spoon or a potato masher. Place into the fridge.
Melt the chocolate in 30 second intervals in the microwave and set aside.
Cream together the cream cheese, vanilla and icing sugar in a large bowl with a hand whisk.
In another bowl lightly whip the cream with the hand mixer until it just holds its shape. Fold this gently into the cheese mixture – this takes a few minutes and will look lumpy before it combines.
Add the crushed Mini Eggs and melted chocolate and combine – you want to keep a nice swirl so don’t overmix.
Pour onto the chilled biscuit base and spread out evenly. Chill in the fridge for at least 4 hours but preferably overnight. Remove from the tin onto a serving plate. Add the crushed flake and some mini eggs.