Easter Egg Mascarpone Cheescake

I searched on the internet for an "Easter Egg Cheesecake" recipe and couldn't find one, so Donna from my work gave me a copy of a "Chocolate Mascarpone Cheesecake" that I converted for Easter deserts! Sorry, photo's doesn't do it justice (my dad hates cheesecake and he had seconds!)

Base:

250g chocolate creame biscuits, broken

1 cup walnuts

125g melter butter

Filling:

250g Easter Eggs or dark cooking chocolate, chopped

300ml thickened cream (however if your using easter eggs, add the cream gradually

500g mascarpone

1 tsp vanilla/peppermint or orange essence

1. Line your 22cm sping form tin with baking paper

2. Pulse biscuits in food processor until crumbs, add Walnut & butter, process again. Place 1/2 or 2/3 or mixture in your tin as the base. Refrigerate

3. Place chocolate & cream in pan. Stir over low heat until chocolate is melted & smooth. If using easter eggs, gradually add the cream as you might not need it all. Regrigerate for approx 30mins (stir occassionally)

4. Mix mascarpone & essence in a bowl and hand mix softly until smooth.

5. Place dollops of mascarpone into the chilled biscuit mixture and dollops of the chocolate between. Make swirls with the back of a fork and add more mixture until you use it all. Spoon over the remaining of the base. Refrigerate for several hours or overnight. Presto, done!

Easiest cheesecake I have made! Enjoy!

Lee-Anne