To cut the Easter egg in half, warm a large sharp knife under a hot water tap. Carefully dry it off, then very gently press it around the egg where the seam is. Keep slowly and gently working your way around the egg, re-warming the knife if needed, until the two halves separate
To make the biscuit base, crush the biscuits into crumbs. You can do this using a food processor, or put the biscuits into a sandwich bag or a bowl, and gently bash them with the end of a rolling pin
Melt the butter, either in the microwave or in a small pan, and add it to the biscuit crumbs
Mix well until the mixture looks like wet sand
Divide the biscuit base evenly between the Easter egg halves, use the back of a small spoon to press it down gently until it is compact and even. Place them in the fridge to chill while you make the filling
To make the cheesecake filling, put the cream cheese, icing sugar, cocoa powder and orange extract into a mixing bowl and mix with an electric mixer until smooth
Add the double cream and mix until thick and the filling holds its shape
Divide the filling between the Easter egg halves and use a small palette knife, or the back of a small spoon to gently press the mixture into them and smooth the top
Put into the fridge to set for 2 hours
Decorate the cheesecakes with the chocolate orange mini eggs, chocolate eggs and orange segments
Melt the chocolate orange segments. You can do this in the microwave, start with a 20 second blast, then stir. Blast in 10 second intervals, stirring between each one. Drizzle the melted chocolate orange over the top of the cheesecakes
Serve immediately, or store in the fridge for 3-4 days