Begin by carefully cutting the hollow chocolate eggs in half. Use a heated knife to ensure a clean cut and set the two halves aside on a tray lined with parchment paper.

In a mixing bowl, combine crushed graham crackers or digestive biscuits with melted unsalted butter until the mixture resembles wet sand.

Press the cookie mixture firmly into the base of each chocolate egg half, ensuring it’s evenly distributed and compact.

In a large mixing bowl, beat the full-fat cream cheese with powdered sugar and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture.

Using a spoon or piping bag, carefully spoon the cheesecake filling into the prepared chocolate shells, smoothing the tops.

Drizzle melted chocolate over the top of each filled chocolate egg and top them with mini chocolate eggs. Refrigerate the decorated eggs for at least 2 hours.