Prepare the Chocolate Egg Shells: Carefully halve the chocolate Easter eggs using a warm knife to create clean edges.​

Whip the Cream: In a chilled bowl, beat 200ml of cold heavy cream until soft peaks form, ensuring a light and airy filling.​

Combine Cream Cheese Mixture: In a separate bowl, soften the cream cheese by beating it until smooth. Add the powdered sugar and vanilla extract, mixing until fully incorporated.​

Integrate Whipped Cream: Gently fold the whipped cream into the cream cheese mixture to maintain the airy consistency.​

Add Color and Crunch: If desired, divide the mixture and tint with pink and purple food coloring gels. Fold in the crushed M&M’s for added texture and flavor.​

Assemble the Cheesecakes: Spoon the cheesecake filling into each chocolate egg half, filling them halfway. Sprinkle a layer of crushed digestive biscuits over the filling, then top with more cheesecake mixture, smoothing the surface with a spatula.​

Chill: Place the filled eggs in the refrigerator for at least 2 hours to set.​