Carefully split the hollow chocolate eggs in half using a hot knife for clean edges, ensuring none of the shells crack. Place the eggs on a cutting board lined with parchment paper.

In a food processor, crush the graham crackers or digestive biscuits until they resemble fine crumbs. Melt the unsalted butter and combine it with the crumbs, mixing until the texture resembles wet sand.

Spoon the cookie mixture into each chocolate egg half, gently pressing it down to create an even base. Chill in the refrigerator for 15 minutes to firm them up.

In a mixing bowl, beat the cream cheese until smooth. Gradually add in the powdered sugar and vanilla extract, mixing until well combined. Fold in the whipped heavy cream until light and fluffy.

Spoon the creamy cheesecake filling into each chilled chocolate shell, smoothing out the tops without overfilling.

Melt chocolate and drizzle it over each cheesecake-filled egg, then top with mini chocolate eggs. Chill in the refrigerator for at least 2 hours to allow to set.