Directions

1. Mix the gelatine with hot water in a bowl until fully dissolved.
2. In a separate bowl, combine cream cheese, double cream, and sugar until creamy.
3. Add cocoa powder and Chocolate Sea Salt Caramel seasoning, mixing until well incorporated.
4. For the base, crush Scotch finger biscuits finely and mix with melted butter until evenly combined.
5. Carefully halve large Easter eggs using a knife blade heated under hot water.
6. Assemble the cheesecake by filling halved Easter eggs with the biscuit base, then topping with the cream cheese mixture.
7. Refrigerate for a couple of hours until firm.
8. Before serving, decorate the eggs with melted chocolate Easter eggs and grated chocolate.
9. Enjoy your delicious creation!