Carefully split the hollow chocolate eggs in half by dipping a knife in hot water for easier cutting. Gently run the warm knife around the edge of each egg to create a clean break.

In a mixing bowl, combine crushed graham crackers or digestive biscuits with melted butter. Stir until the mixture resembles wet sand.

Take the cookie mixture and firmly press it into the bottom of each chocolate eggshell, creating an even layer about half an inch thick. Refrigerate for 15 minutes.

In a large mixing bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth, about 2-3 minutes. In a separate bowl, whip the heavy cream until stiff peaks form; gently fold into the cream cheese mixture.

Spoon the cheesecake filling into each prepared chocolate eggshell, smoothing the tops with a spatula for an even finish. Ensure filling reaches the tops of the shells.

Drizzle melted chocolate over the filled egg halves and top with mini chocolate eggs. Chill for at least 2 hours to set.