Using a serrated knife, carefully cut your Easter eggs in half, along the seam. Place on plate. 

Put the biscuits in a food processor and blitz until a sandy texture. Transfer to a bowl and stir in the melted butter. 

Put the biscuits in a food processor and blitz until a sandy texture. Transfer to a bowl and stir in the melted butter. 

Melt the Dr. Oetker milk chocolate according to package instructions. Allow to cool for 1-2 minutes. 

In a large bowl, add the cream cheese, double cream, icing sugar and Taylor & Colledge vanilla. Whisk until smooth. Add the melted chocolate and whisk until thickened and smooth.  

Divide the cheesecake mix between the egg halves. 

Melt the Dr. Oetker white chocolate according to package instructions. Drizzle the cheesecake filling with the melted white chocolate. Decorate with Dr. Oetker Chocolatey Caramel Crunch and mini eggs. 

Allow to set for at least 1 hour before serving.