Make the base by either crushing the biscuits in a bag with a rolling pin, or by pulsing them in a food processor
Melt the butter, either in a pan or in the microwave and stir it into the crushed biscuits
Press the mixture into a 20cm diameter spring-form cake tin and place in the fridge to set while you make the topping
Pour the cream into a large bowl and whip until it forms soft peaks
Fold the cream cheese, sugar and vanilla extract into the cream
Retain approx. 12 mini eggs for decoration (of course you could use more than this if you wanted). Crush the remaining eggs (I used my pestle and mortar but you could put them in a bag and bash them with a rolling pin again)
Fold the crushed mini eggs through the topping mixture then spoon it onto the top of the base and smooth over
Chill in the fridge for at least an hour, or until set