Gently warm a sharp knife under hot water for a few seconds, then dry it. Cut the large Easter egg in half along the seam.

Crush the digestive biscuits into fine crumbs. Combine with melted butter until it resembles wet sand.

Divide the biscuit mixture between the two Easter egg halves, pressing down to ensure an even layer. Refrigerate for 30 minutes.

In a mixing bowl, combine cream cheese, icing sugar, and vanilla extract. Whip until smooth, then gradually add double cream until thickened.

Spoon the cheesecake filling into the chilled egg halves, smoothing the tops with a spatula.

Refrigerate the filled halves for at least 2 hours. Melt dark chocolate, drizzle over the tops, and garnish with mini eggs and Kit Kat bunnies.