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