Start by crushing your cookies into fine crumbs using a food processor or a rolling pin in a zip-top bag. Combine the crumbs with melted unsalted butter until the mixture resembles wet sand. Carefully press the cookie mixture firmly into the hollow Easter egg shells, creating an even layer. Place the filled shells in the refrigerator for about 30 minutes to set.

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, which should take about 2-3 minutes. Gradually add caster sugar, milk, and vanilla extract, mixing until all ingredients are well-combined and luscious.

In a separate bowl, use a clean mixer to whip the cold whipping cream on high speed until soft peaks form, approximately 3-5 minutes. Once whipped, gently fold this fluffy cream into the cream cheese mixture until fully incorporated.

Spoon your creamy filling into the prepared Easter egg shells! Using a spatula, fill each shell, making sure the tops are level. Tap the filled eggs lightly on the counter to eliminate air bubbles. Return them to the fridge for a final chill.

Melt your dark chocolate in a microwave-safe bowl in 20-30 second intervals until smooth. Drizzle the melted chocolate over the tops of the cheesecake-filled eggs to create a gorgeous finish. Sprinkle mini eggs on top right after drizzling.

Refrigerate the filled and decorated shells for at least 2-3 hours, or preferably overnight. This chilling allows the filling to set perfectly, making it easy to enjoy these delightful treats.