First to make the base, grease and line a 20cm loose-bottomed baking tin with parchment paper.
Place the digestive biscuits in a food processor and blitz until the mixture resembles fine breadcrumbs. Alternatively, put the biscuits in a freezer bag and crush using a rolling pin. Pour the crumbs into a bowl and pour in the melted butter. Stir to combine well.
Tip the crumbs into the prepared lined tin and using the back of a spoon, press the mixture firmly into the base. Chill in the fridge for 1 hour to firm up.
Combine the Rodda’s clotted cream, the soft cream cheese and icing sugar in a large bowl and mix by hand until combined.
Remove the base from the fridge and spoon the cheesecake mixture on the top, working into the edges and ensuring there are no air bubbles. Smooth the top and create a swirl using a spatula. Return to the fridge and allow the cheesecake to set for at least 2 hours, but ideally overnight.
When ready to serve, Decorate with chocolate eggs in a circular pattern on the top. Run a warm knife around the edge of the tin before releasing the cheesecake. Smooth the edges using a pallet knife if needed. Transfer onto a plate or cake stand to serve.