EASTER EGG CHEESECAKE

- Carefully break the Easter eggs into two halves and place each half on a plate; spread some melted chocolate at the bottom of each chocolate half to stop them from moving

- Process the biscuits together with the tablespoon of Baileys liquor; divide evenly between the egg halves and press down very gently, taking care not to break the egg halves; place in the fridge while you prepare the filling

- Beat the cream cheese with a fork; stir the 1 tsp cream into the melted Baileys chocolates and add to the cream cheese; mix together thoroughly; beat the cream until stiff peaks form and fold it gently into the cheese mixture together with the vanilla extract

- Remove the egg halves from the fridge and divide the filling between them; place back in the fridge for about 2 hours to set

- Once set get the egg halves out of the fridge and decorate to your taste