Finely crush the digestive biscuits in a large bowl

Melt the butter in the microwave and mix in with the crushed biscuits

Press the biscuit mix into the bottom of a 7in cake tin preferably with a removable bottom and leave to set in the fridge for an hour

Whilst the base sets continue to make the filling

In a large bowl whip the cream and sweetener together until it forms peaks

Juice the lemon and whip this and the cream cheese into the cream mix

Cut up the creme eggs and mini creme eggs into small pieces and fold this into the creme cheese mix

Carefully pour this mix onto the base, even out the top with a spatula and leave in the fridge to set overnight

Once set, melt the milk and white chocolate in separate bowls in the microwave in 30 second intervals then leave to cool for 5-10 mins

Using a piping bag drizzle the white chocolate over the cheesecake in straight lines in one direction, turn the cheesecake around and do the same to make a crisscross pattern

Using a clean piping bag do the same with the milk chocolate ensuring to go between the gaps of the white chocolate

Leave in the fridge for 10-15 mins for the chocolate to harden slightly

Arrange the mini eggs on top then stand back and admire with pride!