1.We split an Easter egg in half. To make it easier, we heat a knife.

2.To make the cookie base, we crush them.

3.We melt the butter in the microwave or in a small frying pan and add it to the crushed cookies.4.Mix well until the mixture resembles wet sand.

5.We evenly distribute the cookie base between the halves of the Easter eggs. We gently press until it is compact and uniform.

6.We refrigerate it to cool while we prepare the filling.

7.To make the cheesecake filling: we place the cream cheese, powdered sugar, and vanilla extract in a bowl and mix them with an electric mixer until we obtain a homogeneous mixture.

8.We add the heavy cream and mix until it thickens.

9.We fill the egg halves with the mixture and gently flatten them with a knife.

10.For decoration, melt the dark chocolate in the microwave or in a double boiler.

11. Using a pastry bag, pipe the dark chocolate on top and decorate with a small chocolate egg, mini praline eggs, and strawberries.

12.It's ready to enjoy! You can also store it in the refrigerator for up to 3 days.