PREPARE THE BASE

Cup of Yum
1. Mist a 7-inch loose-bottomed pan with cake release and line the bottom and sides with non-stick baking paper.
2. Crush the biscuits in a mini chopper or place in a large sandwich bag and gently crush using a rolling pin. Melt the butter in a saucepan and mix with the crumbs until you have a wet sand texture.
3. Tip the crumbs into the prepared tin and press down firmly to create the base. Chill in the fridge while you make the filling.

MAKE THE CHEESE CAKE FILLING

1. Place the Mini Eggs in a sandwich bag and crush with a rolling pin (you may need to do this in batches). Set aside.
2. Place the mascarpone, sour cream, sweetened condensed milk, vanilla and salt in a mixing bowl. Beat with an electric whisk until smooth.
3. Beat in the eggs, mixing on low speed. For an extra-creamy cheesecake strain the filling through a fine sieve.
4. Stir in the crushed mini eggs and pour the filling over the base. Tap gently on the countertop to release any air bubbles.

BAKE THE CHEESECAKE

1. Place the pan in the basket of your Air Fryer and bake at 140°C / 285°F for 30 minutes.
2. Reduce the temperature to 120°C / 250°F and bake for further 25-30 minutes or until the cheesecake is set with a bit of a jiggle in the middle. Leave the cheesecake to cool in the Air Fryer basket after you turn it off.
3. Cover the cheesecake pan with foil or a plate and chill for at least 6 hours and ideally overnight.

DECORATE AND SERVE

1. Take the cheesecake out of the fridge and run a thin knife blade around the edge to loosen. Release the cheesecake from the pan and place on a plate or cake stand.
2. Beat the cream, cream cheese, icing sugar and vanilla on medium speed until it holds peaks.
3. Spread over the cheesecake using a palette knife or place in a piping bag and pipe over the top.
4. Decorate with whole Cadbury's Mini Eggs and sprinkle with white chocolate shavings. Slice and serve.