Line a 20cm springform tin.

Put the Lotus biscuits in a food processor and blitz until they are crumbs. If you don’t have a processor, pop the biscuits in a sealed food bag and break them with a rolling pin.

Melt the butter in a pan on a medium heat, or in the microwave in a suitable container. Make sure to cover, as the butter will splutter.

In a large bowl. combine the Lotus biscuit crumbs with the melted butter and the cocoa powder. Once mixed well, press the crumbs into the springform tin and then pop into the fridge so the base can begin to set.

Break the dark chocolate into pieces and place into a bowl. Microwave for around 3 mins, stirring regularly, until the chocolate has melted.

In a large bowl, combine the cream cheese, double cream and vanilla essence and whisk with electric beaters or in cake mixer - but not too fast. You want the cream to just start getting firm and with soft peaks. Pour in the melted chocolate and fold through.

Put the tin back in the fridge and chill for at least 3-4 hours before serving, or overnight.

Once you’re ready to serve, you can decorate with chocolate eggs, Easter bunnies, fresh raspberries or strawberries - anything you like!