Split the chocolate eggs in half. If they don't easily come apart, carefully cut around the join in the middle with a warm knife. This will help it to open without breaking.

Using a food processor or a high-power blender, crush the Digestive biscuits into fine crumbs. Alternatively, you can do this in a bowl, crushing with the end of a rolling pin.

Melt the margarine and add it to a bowl with the Digestive crumbs. Mix until the crumbs are well coated.

Place 2-3 tablespoons of the biscuit mixture into each egg half. Then, press it in tightly using the back of your spoon, being careful not to crack the chocolate.

In a large bowl, mix together the cream cheese and icing sugar until smooth. Add the double cream and whisk using an electric whisk or stand mixer until thick.

Roughly crush the mini eggs using the end of a rolling pin, then fold them into the cheesecake filling. Make sure to save a large handful of the eggs for decorating.

Spoon a few tablespoons of the cheesecake filling into each egg half and gently smooth it out.

Place them in the fridge overnight to set.

Once the cheesecake has set, top with more mini eggs and any other desired decorations.