Spray and line the bottom and side of a 20cm springform pan with baking paper. Set aside
Add the Oreos and brown sugar to the bowl of a food processor and pulse until you reach fine crumbs. Add the butter and pulse to coat the crumbs. Pour the mixture into the springform pan and use the back of a spoon or flat based/straight sided cup to firmly press the crumbs into the bottom and sides of the cake pan. Chill in the fridge for 30 minutes.
Add the cream cheese and melted chocolate into the bowl of a stand mixer fitted with a paddle attachment. Alternatively, you can use a hand mixer for this. Mix until fluffy and smooth, about 3 minutes. Scrape down the bowl, swap the paddle attachment for the balloon whisk attachment and add the sugar. Mix for another couple minutes. Add the sour cream, milk powder, sour cream and vanilla extract and mix until everything is well combined and fluffy.
Add the heavy cream to a clean bowl and use a balloon whisk (or regular beaters if using a hand mixer) to whip to stiff peaks. Add the cream to the cheese mixture and gently fold through until fluffy and well combined.
Add the cheesecake mixture into the chilled cake pan and use a spatula to spread around as flat as you can. Place in the fridge for 6-8 hours. Overnight is best.
Add the cream and vanilla extract to a large mixing bowl. Use an electric hand mixer to whip to stiff peaks.
Carefully release the cheesecake from the springform pan and transfer to a serving plate. Add dollops of cream on top of the cheesecake and then top with passionfruit curd and Cadbury crème egg halves. Slice and serve.
StorageCheesecake can be stored in an airtight container for up to three days.Following the method!Please make sure you follow the method. It is why this cheesecake is fluffy and sets.Milk powderThe milk powder used in this recipe is the type that is used to make long life milk and can be found in the long life milk section of your supermarket. The milk powder is used to make the cheesecake more creamy and to help it set.