1. Start by slicing your chocolate eggs in half. The best way to do this is by dipping a sharp knife in boiling water then slicing along the join in the middle of the eggs. You need to be careful that they don’t break, so take your time. You may find it easier to make several small incisions along the line rather than attempting a continuous cut. See above for some tips on how to repair your eggs if you accidentally break one.
2. Add your biscuits to a food bag and crush them with a rolling pin. Alternatively, pulse them in a food processor until they become a fine crumb. Mix the powdered peanut butter and water in another dish to make a thin peanut mix. Then stir the liquid into the crushed biscuits.
3. Use one heaped tbsp of biscuit mix per cheesecake. Spoon the biscuit mix into your egg/ ramekin. If you’re using a chocolate base, I recommend using your finger to gently press it down. However, if you’re using a ramekin, you can use the back of a spoon to press the biscuits down with more force.
4. Spread a tsp of peanut butter over the top of your biscuit base.
5. In a medium sized mixing bowl, add the dairy-free cream cheese, dairy-free double cream (whipping cream) and peanut butter.
6. Whisk together until thick, this will take around 5 minutes. I used a hand held electric whisk, but a stand mixer or manual whisk would also work.
7. Take 1 ½ tbsp of cheesecake mix and spread it over the peanut butter.
8. Optional decoration: slice some of the Montezuma peanut butter eggs in half and place on the surface of the creamy layer and sprinkle over some of the leftover peanut butter/ digestive mix.
9. Place in the fridge for at least 2 hours to firm up slightly before serving.

Serve and enjoy!