
Split the Easter eggs in half and unwrap them.
Make the cookie base by combining the crushed biscuits with melted butter.
Divide the cookie base between the chocolate eggshells and press down gently.
Mix the cheesecake filling and gently fold in whipped cream.
Fill the chocolate eggs with cheesecake filling and smooth the top.
Decorate with melted chocolate and mini chocolate eggs, then chill for at least 2 hours before serving.