Easter cheesecake with hazelnut cream and Oreo base

That’s how it’s done:

For the ground:
Line the springform pan with baking paper.
Finely chop the chocolate biscuits in a food processor, mix with butter, put into the tin, pull up unevenly at the edge and press down firmly.
Then press the base firmly and refrigerate until further use.

For the cheesecake mixture:
Whip the cream until stiff and set aside.
Mix the cream cheese, mascarpone, milk, vanilla sugar and hazelnut cream until smooth.
Beat in the gelatine fix. Carefully fold in the cream and chocolate shavings.

Spread the cheesecake mixture on the cheesecake base and smooth it out.
Chill the cheesecake for at least 4 hours, then remove it from the tin and place it on a cake plate.

For decoration:
Fill the hazelnut cream (warm it briefly if necessary) into a piping bag, cut off the tip and pipe it in a circle onto the cheesecake.
Partially chop the chocolate eggs and place them on the cake together with the others.
Decorate with chocolate shavings and serve or refrigerate until ready to serve.