Begin by lining the base of a 23 cm (9-inch) springform pan with parchment paper to ensure easy removal.

Crush the digestive biscuits in a food processor until they resemble fine crumbs, about 30 seconds. Combine with melted unsalted butter in a mixing bowl until achieving a wet sand texture.

Firmly press the biscuit mixture into the base of the springform pan, using the back of a spoon or fingers to create an even layer. Chill in the refrigerator for about 30 minutes.

Beat the full-fat cream cheese in a large bowl until smooth and creamy, about 2-3 minutes. Gradually add powdered icing sugar, vanilla bean paste, and fine salt, mixing until fully incorporated.

Whip the double cream to stiff peaks, about 3-5 minutes. Gently fold the whipped cream into the cream cheese mixture, being careful to maintain airiness.

Fold in approximately two-thirds of the crushed Cadbury Mini Eggs into the filling until just combined.

Spread the filling evenly over the chilled crust and smooth it with a spatula. Cover tightly with plastic wrap and chill for at least 6 hours, preferably overnight.

Once set, release the cheesecake from the springform pan and decorate the top with the remaining crushed Mini Eggs.

Slice and serve with joy!