Soften gelatine in cold water.

In a food processor chop digestove biscuits finely and mix with melted butter.

I think it is better to line muffin tins to make it easier to remove. Press a teaspoon of biscuit mixture flat at the botton om muffin tin.

In a bowl whisk cream cheese and icing sugar together until smooth. Add cream and vanilla essence and mix.

Take the soften gelantine and mix with boiling water. While mixing cream cheese mixture add gelatine water slowly.

Divide mixture in as many colours as you like. I used gel colouring (pink, purple, blue, green and orange)

Pour a colour in muffin tin. Place in freeze for a few minutes to set a bit before pouring another colour.

Let set completely. Whip whipping cream. Garnish cheese cake with whipping cream and speckled eggs