1. Line a 9-inch springform cake tin with baking parchment. To make the base, blitz the biscuits to a fine crumb in a food processor (or put them in a sandwich bag and crush them using a rolling pin). In a bowl, mix the crushed biscuits with the Dr. Oetker Fine Dark Cocoa Powder, then add the melted butter and stir well until everything is coated in the butter. Tip the mixture into the prepared tin and press into the base to create an even layer. Chill in the fridge while you make the cheesecake.
2. To make the cheesecake, break the Dr. Oetker White Chocolate into squares and place in a bowl. Microwave for 1 min and stir, then continue to microwave in 10 sec bursts, stirring between each burst until the chocolate is melted, then set aside to cool.
3. In a separate bowl, whisk the cream cheese, cream and Dr. Oetker Vanilla Extract until soft peaks form, then whisk in the melted white chocolate (make sure it isn’t too cool when you do this, otherwise lumps may form as it starts to set).
4. Pour the chocolate mixture on top of the chilled base, then smooth for an even finish. Chill for at least 3 hrs or overnight.
5. When ready to serve, remove the cake from the tin and place on a serving plate. In a small bowl, add 4-5 tsp water to the Dr. Oetker Fine Dark Cocoa Powder, adding 1 tsp at a time and stirring after each addition to create a smooth paste. Dip a paint brush into the cocoa paste, then splatter onto the cheesecake, repeating until the whole cake is splattered (this is a messy job, so place a baking tray behind the cake to catch any stray splatters).
6. To finish, create chocolate curls by running a potato peeler down the edge of the Dr. Oetker Dark Chocolate bar. Place the curls in the centre of the cake to create a nest, then place the mini chocolate eggs on top. Serve immediately.