First things first, let’s tackle the biscuit base. In a bowl, combine your finely crushed digestive biscuit crumbs and softened unsalted butter. Mix well until the crumbs are fully coated in butter.

Grab a 9-inch (23 cm) springform pan. Press the biscuit mixture evenly into the base of the pan, using a spoon or the back of a measuring cup to ensure it’s compact. Pop it into the fridge to chill while we work on the filling.

Next up, the star of the show. Melt the premium white chocolate in a heatproof bowl over a pan of simmering water (double-boiler method). Stir it gently until smooth, then set aside to cool slightly.

In a large mixing bowl, whip the heavy cream until it forms stiff peaks. In a separate bowl, beat the full-fat cream cheese until smooth. Gradually add the powdered sugar, vanilla extract, and lemon zest, mixing until well combined.

Now fold the melted white chocolate into the cream cheese mixture. Once they’re combined, gently fold in the whipped cream. Spread this luscious filling over the chilled biscuit base. Smooth the top with a spatula and refrigerate for at least 4 hours or overnight.

While the cheesecake is chilling, let’s have some fun with the chocolate nests. Melt the semisweet milk chocolate using the double-boiler method. Once melted, stir in the shredded wheat pieces until they’re well coated.

On a baking sheet lined with parchment paper, form small nests using the chocolate mixture. Place a few mini chocolate eggs in each nest before the chocolate sets. Refrigerate the nests for about 30 minutes to firm up.

The grand finale! Remove the cheesecake from the fridge and carefully release it from the springform pan. Decorate the top with your chocolate Easter nests. If you’re feeling extra fancy, you can sprinkle a handful of mini eggs around the edge. Slice, serve, and watch everyone’s faces light up!