Using a warm knife, carefully cut each hollow chocolate Easter egg in half to create bowls.

In a mixing bowl, combine crushed graham crackers or digestive biscuits with melted butter and press into the base of each chocolate shell.

Beat the softened cream cheese until smooth, then gradually add in powdered sugar and vanilla extract.

Whip the cold heavy cream until stiff peaks form, then fold it into the cream cheese mixture.

Spoon the cheesecake filling into the chilled chocolate shells, smoothing the tops with a spatula.

Drizzle melted chocolate on top of the filled shells and add mini chocolate eggs or extra cookie crumbs as decoration.

Cover with plastic wrap and refrigerate for at least 2 hours to set.