What you need
1½ cups chocolate biscuit crumbs
100g butter, melted
750g PHILADELPHIA Block Cream Cheese, softened
1 cup caster sugar
3 eggs, lightly beaten
1 cup sour cream
225g CADBURY Baking White Chocolate Melts, melted and cooled slightly
6-8 CADBURY Creme Eggs, halved
1. COMBINE the biscuit crumbs and butter. Press into the base of a greased and fully paper lined (ensure the paper extends 3-4cm above the top of the pan) 24cm round springform pan. Chill.
2. BEAT the PHILLY and sugar with an electric mixer until just smooth. Beat in the eggs then stir through the sour cream and chocolate. Pour the filling into the prepared base and arrange the Creme Eggs around the cheesecake.
3. BAKE in a moderately slow oven 160°C for 40-45 minutes or until just set. Cool in the oven with door ajar. Chill. Slice and serve as required.
What a show stopper this cheesecake will be, it will delight all your family and friends this Easter!