Line the base of an 8inch round springform baking tin with greaseproof paper.

Melt the butter either in a saucepan on the hob or in a bowl in the microwave.

Use a rolling pin to bash up the digestive biscuits into fine, sand-like crumbs and stir into the melted butter to fully coat the biscuit crumbs.

Spoon into the baking tin and press the biscuit crumbs into an even layer. Place in the fridge to set.

Melt the white chocolate in the microwave in 30-second blasts until smooth. Leave to cool.

Sift the icing into a large mixing bowl and add the cream cheese. Mix with a whisk or electric mixer until smooth and free of any lumps.

Gently fold in the cooled white chocolate until smooth.

Pour in the double cream and whisk for 1-2 minutes until the cheesecake mixture is thick, smooth and holds its shape.

Take the baking tin out of the fridge and spoon the white chocolate cheesecake on top, spreading it out to the edges. Place in the fridge to set for at least 4 hours or overnight for best results.

Melt the milk chocolate in the microwave in 30-second blasts until smooth.

Crush up the shredded wheat and mix into the melted milk chocolate.

Spoon heaped teaspoons of the mixture into 5 cupcake cases and use the back of the spoon to create a nest shape.

Place 3 Mini Eggs in the middle of each nest and place in the fridge to set.

Carefully remove the cheesecake from the baking tin, peel off the baking paper from the bottom and place on a pretty plate or cake stand.

Place the Easter nests and left over Mini Eggs around the edge of the cheesecake.