Unwrap the chocolate eggs.

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

In a small bowl, mix the cookie crumbs with the melted butter until the texture resembles 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 the 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 desired.

Refrigerate for at least 4 hours, or until set.

Decorate and Serve

Once set, sprinkle with the rest of the cookie crust, drizzle with melted chocolate and garnish with mini chocolate eggs or edible flowers if using.

Serve chilled.