Line the base of a 22cm spring tin with baking paper and lightly grease the sides before setting it aside until needed.
Crush the chocolate ripple biscuits (or similar) using a food processor or a rolling pin until the resemble breadcrumbs. Add the melted butter and stir until combined.
Pour the biscuit mixture into your prepared tin and using a large metal spoon cover the base with and flatten the surface.
In the bowl of an electric mixer, add the softened cream cheese, cream, caster sugar and vanilla extract and mix on a medium to high speed or until the mixture is thick, creamy and smooth.
Meanwhile, break the milk chocolate into small pieces and place it in a microwave safe bowl. Cook for 30 second spurts (stirring in between each cook) until the chocolate has almost melted. Remove from the microwave and continue to stir until the chocolate has completely melted.
Add the melted chocolate to the cream cheese mixture and mix on a medium speed to combine. Remove the mixer bowl from the stand and add 1 packet of mini cadbury creme easter eggs and gently stir them through.
Pour the cheesecake mixture over the biscuit base and use a spatula to make sure it evenly covers the base. Use the remaining large cadbury creme easter eggs to decorate the top of the cheesecake.
Place in the fridge to set for at least six hours – overnight is preferred
Remove the set cheesecake from the fridge and cut into slices to serve.