Mini Chocolate Easter Cheesecakes

For the crust:
Preheat oven to 180ºC (350ºF or Gas 4). Line a 12-cup muffin pan with muffin cases, and set aside.

Using a food processor, pulse biscuits into fine crumbs. Add cocoa powder and melted butter, and mix until all the crumbs are moist. Press mixture into the prepared muffin cases. Bake for 8–10 minutes, then allow to cool whilst preparing the cheesecake.

For the cheesecake:
Using a handheld or stand mixer fitted with the paddle attachment, beat cream cheese and sugar until combined. Beat in eggs, one at a time, then mix in the vanilla extract.

Divide the mixture between the prepared muffin cases, and bake for 20–22 minutes, or until the cheesecakes are just set. Allow to cool completely in the pan on a wire rack, then refrigerate for at least 4 hours.

For the topping:
Place chopped chocolate in a heat-proof bowl. In a microwave-proof bowl, heat heavy cream until hot, then pour over the chocolate. Leave for 30 seconds before stirring until smooth.

Spoon the melted chocolate over the cheesecakes, top with mini eggs, and refrigerate for at least 30 minutes until set.