For the Biscuit Base:

1. Crush the biscuits in a sealable plastic bag with a rolling pin until everything turns into crumbs.
2. Mix the butter with the crumbs.
3. Spoon the mixture into the base of a 23cm (9in) springform cake tin and level with the back of a spoon.

For the Cheesecake Filling:

1. Melt the chocolate and set aside. See Notes.
2. Whisk the cream cheese, vanilla and sugar until combined. 
3. Continue whisking while slowly pouring in the melted chocolate. 
4. Next, whisk until all the cream is gradually poured in. Alternatively, you can whisk the cream in a separate bowl and fold it into the chocolate mixture afterwards.
5. Transfer the filling to the tin and spread evenly over the biscuit base.
6. Chill in the fridge for at least 6 hours, but preferably overnight.

For the Decoration: 

1. Create a double boiler by bringing a medium pot filled almost halfway with water to a simmer. Place a heatproof bowl that's just big enough to sit on top of the pot and add your chocolate chips and cream to the bowl. 
2. Keep stirring the chocolate, using a silicone spatula, until the chocolate is completely melted and the cream incorporated. The chocolate sauce should be perfectly smooth. Remove from the heat.
3. Wait for the chocolate mixture to cool down slightly, but it should still be a bit runny. 
4. Remove the cheesecake from the fridge and pour the chocolate on top, ensuring it to form an even layer. 
5. Place the cheesecake back in the fridge for about 2 hours, waiting for the chocolate to set. 
6. The fun part is decorating. Use any Easter eggs you please. In the case I used mini eggs, creme eggs and golden sprinkles. Have fun and enjoy!