TO PREPARE THE CHEESECAKE BASE:
First prepare your 18cm (7″) tin: line a loose bottom tin with baking paper, or line a regular tin with foil.
Melt the butter in a saucepan and stir in the biscuit crumb.
Spread the crumb mixture over the base of the prepared tin and press down with the back of a spoon.
Chill in the fridge for 15 minutes until firm.
TO PREPARE THE CHEESECAKE TOPPING:
Whisk the cheesecake mix into the milk and with an electric mixer, whisk for 3 minutes until think and creamy. This will take longer if using a hand whisk.
Chop three cream eggs into smaller pieces and add to the cheesecake mix. Stir until combined.
Spread the cheesecake topping over the chilled biscuit base and smooth over with the back of a spoon.
Chill in the fridge for 45 minutes to allow to set. Remove from the tin to serve.
Cut the last cream egg in half and add on the of your cheesecake.