Carefully split the hollow chocolate eggs in half, using a warm knife to score around the seam and prevent cracking. Set aside.

Combine ¾ cup of crushed graham crackers or digestive biscuits with 2 tablespoons of melted butter in a medium bowl until resembling wet sand.

Divide the cookie mixture among the chocolate egg halves, pressing gently until firmly packed. Chill for 15 minutes.

Beat 1½ cups of cream cheese with ½ cup of powdered sugar and 1 teaspoon of vanilla extract until smooth. Whip ¾ cup of heavy cream and fold into the cheese mixture.

Spoon the creamy filling into the egg halves, smoothing the tops. Chill for at least 2 hours or until set.

Melt chocolate for drizzling and carefully drizzle over the cheesecake-filled eggs, then sprinkle with mini chocolate eggs before serving.