Grease and line the base and sides of a 23cm spring-form pan with baking paper and set aside.
Melt butter in the TM bowl for 2 minutes, 100 degrees, Speed 1. Add the biscuits and crush for 10 seconds, Speed 10. Scrape down the sides of the bowl and repeat until well combined.
Press the mixture firmly into the base of the pan and place into the fridge.
Whip cream in a clean, dry TM bowl on Speed 3.5 until lightly whipped (the time it takes will depend on the freshness of the cream - it can be anywhere between 10 seconds and 2 minutes!!) Set the cream aside in a separate bowl.
Place the white chocolate into the TM bowl and melt for 3 minutes, 50 degrees, Speed 2. Set aside in a bowl.
Dissolve 1 tbs gelatine in ⅓ cup water (see notes) and set aside.
Beat the cream cheese, vanilla extract and sugar in a clean and dry TM bowl for 30 seconds, Speed 5. Scrape down the sides with a spatula and repeat until smooth and creamy.
Add the cooled, dissolved gelatine to the mix and beat until well combined.
Fold through the melted (and cooled) white chocolate and the whipped cream.
Spoon half of the mixture onto the prepared base and arrange 6 of the Cadbury Creme Eggs on top. Spoon over the remaining mixture and spread out.
Place the cheesecake into the fridge to set for a minimum of 6 hours (for best results, leave in the fridge overnight before cutting).
Decorate with extra Cadbury Creme Eggs to decorate.