Begin by carefully splitting the hollow chocolate eggs in half using a warm knife. Set them aside on a parchment-lined tray.

Combine crushed graham crackers or digestive biscuits with melted unsalted butter until resembling wet sand. Spoon this mixture into each half of the chocolate eggs.

In a large bowl, beat cream cheese with powdered sugar and pure vanilla extract until smooth. In another bowl, whip heavy cream to soft peaks and fold into the cream cheese mixture.

Spoon the cheesecake filling into the prepared chocolate egg halves and smooth the tops with a spatula.

Place the filled chocolate eggs in the refrigerator and let them chill for at least 2 hours to set.

Drizzle melted chocolate over the top for decoration and then add mini chocolate eggs for a festive look.