Unwrap the chocolate eggs. Dip a sharp knife into hot water, wipe it dry, and carefully score along the seam of each egg. Keep repeating until the eggs separate cleanly into halves. Set aside.

In a small bowl, mix the cookie crumbs with the melted butter until it looks like damp sand. Divide the mixture evenly among the chocolate egg halves, pressing gently to form a firm base.

In a mixing bowl, beat the cream cheese and powdered sugar until smooth and creamy.

In a separate bowl, whip the cold heavy cream with vanilla extract until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until fully combined and light.

Spoon or pipe the cheesecake filling over the cookie bases, filling each chocolate shell to the top. Smooth the surface if you like. Refrigerate for at least 4 hours, or until set.

Sprinkle with extra cookie crumbs, drizzle with melted chocolate, and top with mini chocolate eggs or edible flowers. Serve chilled and watch everyone smile!