Prepare Chocolate Eggs: Carefully split the hollow chocolate eggs in half using a warm knife to prevent cracking. Line a baking sheet with parchment paper and set the halves aside.

Make Cookie Base: In a medium bowl, combine crushed graham crackers or digestive biscuits with melted butter until the mixture resembles wet sand.

Layer Cookie Base: Divide the cookie mixture evenly between the prepared egg halves and compact firmly.

Mix Filling: Beat cream cheese with powdered sugar and vanilla extract until smooth. Whip heavy cream to stiff peaks and fold into the cream cheese mixture.

Fill Egg Halves: Carefully fill the chocolate egg halves with the cheesecake mixture and smooth the top with a spatula.

Decorate and Chill: Drizzle melted chocolate over the cheesecake-filled eggs and top with mini chocolate eggs. Refrigerate for at least 2 hours.