Prep the Chocolate Eggs:
Carefully cut the chocolate eggs in half using a warm knife. (Run a sharp knife under hot water, wipe it dry, and gently slice along the seam.) Set the halves aside in a muffin tin or on a tray to keep them stable.

Make the Cheesecake Filling:
In a mixing bowl, beat the cream cheese and powdered sugar together until smooth.
Add the vanilla extract and melted white chocolate (if using) and mix well.
In a separate bowl, whip the heavy cream until soft peaks form.
Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
If using food coloring, divide the mixture into small bowls and stir in a few drops of pastel colors.

Fill the Chocolate Eggs:
Spoon or pipe the cheesecake filling into each half of the hollow chocolate eggs. Smooth out the tops with a spoon or spatula.

Decorate & Chill:
Top with mini chocolate eggs, sprinkles, crushed cookies, or extra whipped cream for a festive look.
Refrigerate for at least 2 hours to allow the cheesecake to set.