1½ cups crushed digestive biscuits
1 cup roasted cashews
¼ cup unsalted butter
2 tbsp honey or maple syrup
Pinch of salt
2 cups cream cheese (softened)
1 cup powdered sugar
1 tsp vanilla extract
1 cup heavy cream
2 large chocolate Easter eggs
Mix crushed biscuits, chopped cashews, melted butter, and brown sugar. Press into the bottom of springform pan. Chill to set.
Stir cashews, honey, and salt in a pan on low heat. Once is bubbles up and sticky, remove and let cool. Spread this over the crust.
Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped cream.
Spread the cheesecake filling over the crust. Set in the fridge then place chocolate Easter eggs on top. Chill overnight and slice to serve.