For the crust, mix the crumbled cookies with the melted butter until well combined.

Press the mixture firmly into the bottom of a springform pan lined with parchment paper. Place in the refrigerator while you prepare the filling.

Soak the gelatin sheets in cold water.

Melt the white chocolate in a double boiler. Allow it to cool slightly.

In a large bowl, beat the quark with powdered sugar.

Heat the whipping cream and dissolve the squeezed gelatin sheets in it. Allow the whipping cream to cool slightly.

Add the melted white chocolate to the quark mixture and mix well.

Then, add the whipped cream and gelatin mixture to the quark mixture. Add the chocolate Easter eggs and mix again.

Pour the filling over the cooled base, then place it in the refrigerator for at least four hours (or overnight) to set.

Transfer the whipped cream to a piping bag fitted with a nozzle.

Pipe swirls of whipped cream onto the chilled cheesecake.

Decorate the cake with chocolate Easter eggs and M&Ms. Enjoy!