Grease and line a 20 cm springform tin. Crush the biscuits to fine crumbs, stir in the melted butter and granulated sugar, then press firmly into the base. Chill for 30 minutes.

Whip the double cream to soft peaks. In another bowl, beat the cream cheese, icing sugar, vanilla and lemon juice until smooth. Fold the whipped cream into the cheese mixture, then fold in three-quarters of the chopped Mini Eggs.

Spoon the filling onto the base, level the top and scatter the remaining chopped Mini Eggs lightly over the surface. Cover and chill for at least 6 hours or overnight.

Run a knife around the inside of the tin, remove the ring and decorate the top with the reserved whole Mini Eggs. Slice with a warm dry knife.