Start by crushing your cookies into fine crumbs using a food processor or a zip-top bag and rolling pin. Melt the unsalted butter in a microwave-safe bowl, then mix it with the cookie crumbs until fully combined. Firmly press the mixture into the hollow Easter egg shells with the back of a spoon. Place the filled egg shells in the refrigerator for about 30 minutes to set.

In a mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Gradually add in the caster sugar, almond milk, and vanilla extract, mixing until completely lump-free.

In a separate bowl, pour in the cold whipping cream and use a hand mixer to whip it on high speed until soft peaks form, which should take about 3-5 minutes. Gently fold the whipped cream into the cream cheese mixture using a spatula.

Once your crust has set, take the hollow egg shells out of the refrigerator. Carefully spoon the cheesecake filling into each shell, smoothing the tops with a spatula. Chill the filled Easter egg shells for at least 30 minutes to allow the flavors to meld beautifully.

Melt your choice of dark or milk chocolate in a microwave-safe bowl, then drizzle the melted chocolate over the filled egg shells. Sprinkle mini eggs or your selected chocolates over the top for a festive touch.

After decorating, return the cheesecake-filled eggs to the refrigerator and allow them to chill for at least 2-3 hours, preferably overnight, for the best texture and flavor.