1. Prepare the Chocolate Shells

1. Unwrap the chocolate Easter eggs.
2. Warm a sharp knife by dipping it in hot water, then dry it.
3. Carefully cut along the seam of each egg to split it into two halves. Handle gently to prevent breaking.

2. Make the Cookie Base

1. Crush graham crackers into fine crumbs.
2. Mix with melted butter until the texture resembles wet sand.
3. Spoon the mixture into each chocolate egg half and press gently to form an even base.
4. Chill in the refrigerator for 15 minutes to set.

3. Prepare the Cheesecake Filling

1. In a bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
2. In a separate bowl, whip cold heavy cream until stiff peaks form.
3. Gently fold the whipped cream into the cream cheese mixture until well combined.

4. Assemble the Cheesecakes

1. Fill each chocolate egg shell with the cheesecake mixture. Smooth the top with a spatula.
2. Decorate with mini chocolate eggs, melted chocolate drizzle, or edible flowers.

5. Chill and Serve

1. Refrigerate for at least 2 hours to allow the cheesecake to set.
2. Serve chilled and enjoy!