1. Prepare the Base

1. Crush the biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
2. Mix the crushed biscuits with melted butter until well combined.
3. Press the mixture firmly into the base of a springform pan (or into individual dessert cups).
4. Chill in the refrigerator for 10 minutes to set.

2. Make the Cheesecake Filling

1. Whip the heavy cream until stiff peaks form. Set aside.
2. In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
3. Gently fold in the whipped cream until fully combined.
4. Stir in the crushed mini eggs.

3. Assemble and Chill

1. Spread the cheesecake filling evenly over the chilled biscuit base. Smooth the top with a spatula.
2. Refrigerate for at least 4 hours, or overnight, to set properly.

4. Decorate and Serve

1. Before serving, decorate with whole and crushed mini eggs.
2. Add a swirl of whipped cream if desired.
3. Slice, serve, and enjoy this delicious Easter treat!