Begin by carefully splitting the hollow chocolate eggs along the seam using a warm knife. Gently twist the two halves apart and set them aside.

In a mixing bowl, combine crushed graham cracker biscuits and melted unsalted butter until resembling wet sand.

Divide the cookie mixture evenly between the prepared chocolate egg halves. Press down gently on the mixture to compact it.

In a large bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy.

In a separate bowl, whip heavy cream to stiff peaks and carefully fold it into the cream cheese mixture.

Spoon the cheesecake filling into the prepared egg halves, smoothing the surface with a spatula for a neat presentation.

Melt chocolate and drizzle over the filled cheesecake halves. Top with mini chocolate eggs and refrigerated for at least 2 hours.