Begin by crushing your choice of cookies into fine crumbs. Melt unsalted butter and combine it with the cookie crumbs, then press into hollow Easter eggs and chill for 30 minutes.

In a bowl, beat softened cream cheese until smooth. Gradually add caster sugar, milk, and vanilla extract until lump-free.

In a separate bowl, whip the cream until soft peaks form, then gently fold it into the cream cheese mixture.

Spoon the cheesecake filling into each hollow Easter egg, smooth the tops, and refrigerate for 1 hour.

Melt dark chocolate and drizzle over the tops of the filled Easter eggs. Add mini chocolate eggs for decoration.

Chill the decorated cheesecakes for an additional 2-3 hours or overnight before serving.