Ingredients

Step by step

1. Grease a 20cm springform tin well with butter and line the base. In a saucepan, melt the butter and leave to one side to cool. In a food processor, blitz the dark chocolate digestives to a fine crumb, tip the blitzed digestives into the cooled butter and mix thoroughly. Press this mixture into the base of the tin, using the back of a spoon to smooth the surface. Place into the fridge to chill until needed.
2. Soak the gelatine leaves in a bowl of cold water for 5 minutes until soft. In a small heatproof bowl, melt the white chocolate over a small saucepan of just-simmering water. Allow it to melt, stirring a few times, then remove from the heat and cool slightly. Mix together with the soft cheese until smooth.
3. Add the cream to a saucepan and heat until just steaming. Remove from the heat and squeeze any excess water from the gelatine and mix into the cream. Let it melt and stir for a minute, then whisk into the soft cheese mix. Pour into the springform tin and smooth out. Put into the fridge to set up for around 45 minutes.
4. Meanwhile melt the dark chocolate in another bowl over the water, then leave to cool. Remove the cheesecake from the fridge and add the peeled Kinder eggs into 12 o’clock, 3 o’clock, 6 o’clock, 9 o’clock positions and right in the middle, so that just the tops peak out. Put back into the fridge to set. Drizzle over the dark chocolate, return to the fridge to set for a further 5 hours.
5. Remove 10 minutes before serving, then use a knife to loosen the cheesecake from the tin, before transferring to a serving plate. Use the back of a wooden spoon to smash open the kinder eggs, and remove the toys before serving. 
   
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6. Watch this...

   Kinder Egg cheesecake