Preparation time : 40 min
+ 4 hours resting time
Cooking time : 15 min
Place the biscuits in the bowl of a food processor and process to obtain crumbs. Add the cocoa and the melted butter and mix to combine.
Transfer to the cheesecake mould covered with the provided non-stick baking sheets and press down with a spatula to make an even layer.
Pour in the filling.
Bake at 180°C (350°F) for 15 minutes.
Melt the chocolate in a bain-marie. Beat the cream cheese with the sugar to obtain a homogenous mixture.
Add the melted chocolate and stir to combine.
Whip the chilled cream to the soft peak stage.
Fold the whipped cream into the chocolate mixture in several additions using a rubber spatula, then pour into the mould.
Place the cheesecake in the refrigerator.
Ganache and assembly
Using a knife, finely chop the chocolate.
Bring the cream to the boil in a saucepan, then pour over the chocolate.
Stir until smooth.
Pour half of the ganache over the cheesecake and transfer the other half to a Le Tube fitted with a fluted nozzle. Refrigerate the cheesecake for at least 4 hours.
Just before serving, pipe the remaining ganache around the edge of the cheesecake. Place the Easter eggs in the middle as decoration.