Preheat oven to 140C fanforced. Grease and line a 22cm springform cake tin.

Place Oreo cookies in food processor and blitz to make crumbs. Add melted butter and pulse to combine. Press into the base of the cake tin and chill in fridge for 20 minutes

Beat cream cheese, sugar, sour cream and eggs until thick and smooth. Mix in cornflour and berries, reserving some for decorating the top of the cake.

Pour into prepared tin and bake for 60 minutes. Cool on wire rack.

To make chocolate bark, melt chocolate in separate bowls in microwave on 50% power in 20 second bursts until melted and smooth.

Line a large tray with baking paper and pour the melted dark chocolate onto the tray. Place spoonfuls of melted white chocolate over the dark chocolate and use a knife to swirl patterns. Scatter over freezedried berries and mini eggs. Chill in fridge to set, then break into pieces.

Decorate the cheesecake with choc berry bark, extra fresh berries and strawberry filled eggs.