Prep the pan. Line the base of an 8- or 9-inch springform pan with parchment. Lightly grease the sides to help with clean release.

Make the crust. Crush the biscuits or crackers to fine crumbs using a food processor or a bag and rolling pin. Stir in the melted butter and a pinch of salt until the mixture feels like wet sand.

Press and chill. Tip the crumbs into the pan and press firmly into an even layer, going slightly up the sides if you like. Use the bottom of a glass to compact. Chill for 20 minutes.

Bloom gelatin (optional). If you want a firmer set, sprinkle gelatin over cold water and let it sit 5 minutes. Gently warm until dissolved and clear, then cool to room temperature.

Beat the cream cheese. In a large bowl, beat cream cheese, granulated sugar, vanilla, lemon zest, lemon juice, and a pinch of salt until smooth and fluffy. Scrape the bowl so there are no lumps.

Whip the cream. In a separate bowl, whip cold heavy cream with powdered sugar to medium-stiff peaks. It should hold lines but look silky, not grainy.

Combine. Fold one-third of the whipped cream into the cream cheese to lighten, then gently fold in the rest until no streaks remain.

Add gelatin (if using). Drizzle the cooled gelatin into the mixture while folding to distribute evenly.

Fold in mini eggs. Gently fold in the crushed mini eggs so they’re evenly scattered but not broken down completely.

Fill the pan. Spoon the filling over the chilled crust. Smooth the top with an offset spatula. Tap the pan lightly to release air pockets.

Chill. Cover and refrigerate at least 6 hours, but overnight is best for clean slices and full flavor.

Decorate. Release the cheesecake from the pan. Top with whole mini eggs, extra crushed pieces, and a drizzle of chocolate sauce if you like. Whipped cream swirls add a bakery finish.

Slice and serve. For neat slices, warm a sharp knife under hot water, wipe dry, and cut. Repeat between slices.