Step 1 - Preheat the oven to 350 degrees. Butter and flour an 8-inch round cake pan. Then, in a medium bowl, whisk together flour, salt, baking powder and baking soda.

Step 2 - With an electric mixer, beat butter and sugar until it's light and fluffy. Add eggs one at a time, beating after each addition until incorporated; then mix in the vanilla. With the mixer on low speed, alternately add flour mixture in three parts and buttermilk in two, beginning and ending with flour mixture, Mix just until smooth (do not overmix).

Step 3 - Pour the batter into a prepared pan and smooth the top. Bake until a toothpick inserted in the centre of the cake comes out clean, bake for around 30 - 40 minutes. Then leave to cool for 15 minutes in the pan; turn the cake out onto a rack and leave to cool completely. Using a long serrated knife, halve the cake horizontally. 

Step 4 - While the cake is cooling, combine the strawberries and jam in a medium bowl.

Step 5 - Line sides of a 9-inch springform pan with a strip of waxed paper; wrap outside of pan with plastic wrap, then centre the bottom half of cake in the pan, cut side up. 

Step 6 - Spread 1 1/2 pints of ice cream over the top and down the sides. Spread the strawberry mixture on the ice cream, leaving a 1-inch border. Set top half of cake over it.

Step 7 - Spread the remaining ice cream over the top and down, and around the sides of the cake. Tap the cake on the counter to help the ice cream to settle. Smooth the top and freeze until firm, we suggest you leave it to freeze for at least 6 hours or if you have it covered, for up to 2 weeks. To serve, remove the plastic from pan, unmould the cake, and peel off waxed paper. Let the cake to rest at room temperature for 15 minutes before slicing.

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Step 1 - Seal the biscuits in a plastic bag and crush them to fine crumbs with a rolling pin.

Step 2 - Tip into a bowl and stir in the melted butter, mixing thoroughly so that all the crumbs are soaked.

Step 3 - Tip the mixture into your 24cm Springform Cake Tin and press down with the back of a metal spoon to make an even layer over the bottom of the tin. Chill in the fridge while you make the filling.

Step 4 - Submerge the gelatine leaves in a dish of cold water, and leave to soak and soften for 5 minutes. 

Step 5 - Pour the single cream into a pan and bring just to the boil, then take off the heat.

Step 6 - Take the gelatine leaves out of the water, give them a good squeeze to get rid of the excess water, and stir one by one into the cream (they will dissolve instantly). Leave to cool for a few minutes.

Step 8 - Beat the cheese in a bowl with the sugar, lemon zest and juice until smooth and creamy. 

Step 9 - Mix in the cream and gelatine mixture and the chopped strawberries. 

Step 10 - In another bowl, lightly whip the whipping cream or double cream so it falls in soft peaks, then fold it into the strawberry mixture.

Step 11 - Whisk the egg white in a clean bowl until it forms stiff peaks, then fold gently into the cheese mixture. Pour into the cake tin and smooth down lightly. Chill for at least 2 1/2 hours until set. 

Step 12 - To make the sauce, blitz all the ingredients in a food processor or blender. 

Step 12 - Taste and add more sugar if needed, then pour into a jug and keep in the fridge until you're ready to serve. (Both cheesecake and sauce can be made a day ahead). 

Step 13 - To serve, run a knife between the cheesecake and the tin to loosen it, remove it from the tin, then take it off its base and put it on a serving plate. Halve the extra strawberries lengthways, pile them in the middle and serve with the jug of sauce.

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Step 1-Preheat your oven to 180 degrees celcius/160 degrees celcius for a fan oven/gas mark 4. Take a 24cm Springform Cake Tin and line it with baking paper. Take the 250g of bourbon biscuits and place them in a food processor to reduce them to small crumbs. Take the 100g of melted butter and mix it together with the bourbon biscuit crumbs. Press the mixture in to the bottom of the 24cm springform cake tin with the back of a spoon and bake for 10 minutes. Leave to cool.

Step 2-Before making the filling, turn the temperature of your oven up to 240 degrees celcius/220 degrees celcius in a fan oven/gas mark 6. Start the filling by adding the caster sugar and cream cheese to a large mixing bowl before beating together with an electric whisk. Do this until the mixture turns to a creamy consistency. Add the cocoa powder, vanilla seeds, strong black coffee, 3 eggs, the 300ml of sour cream and the 25g of melted chocolate to the mixture before whisking again. Do this until it is a deliciously smooth consistency.

Step 3-Take your 24cm springform tin with the base already in it and brush the sides with some more melted butter. This is to help stop the mixture sticking to the sides. Pour the cheesecake filling in and ensure the top is smooth. Bake this for 10 minutes before turning your oven down to 110 degrees celcius/90 degrees celcius for a fan oven/gas mark ¼ and continue baking for around 30 minutes. You will be able to tell that the cheesecake is ready as there will still be a slight wobble in the middle. Turn your oven off but leave the door of the oven open to let the cheesecake cool in the oven cavity for about 2 hours. Once cooled, chill the cheesecake until you are ready to serve it.

Step 4-Now you can start decorating the cheesecake. Release the base of your 24cm springform cake tin and remove the baking paper from the base. Take the 200ml of double cream and lightly whip it. Take the cream and place 4 large spoonfuls of it on top, with 4 smaller spoonfuls in between each large one. Put a bit of passion fruit curd on each small spoonful of cream before placing half a Cadbury creme egg on top. Place whole creme eggs in between

Step 5-Now cut a slice of this Easter Egg Cheesecake for you and the rest of your family and enjoy! Happy Easter!