Preparing Your Easter Egg:

1. Warm the Knife: Run a large sharp knife under hot water. This makes it easier to cut through the chocolate.
2. Dry the Knife: Wipe the knife dry with a towel.
3. Cut the Egg: Gently press the knife into the seam of the Easter egg. Slowly move the knife around the egg, heating the knife again if needed, until the egg splits into two halves.

Making the Biscuit Base:

1. Crush the Biscuits: Place digestive biscuits in a food processor or a sealable bag. Crush them into fine crumbs using the processor or rolling pin.
2. Melt the Butter: Melt butter in a microwave-safe bowl or in a pan over low heat.
3. Combine: Mix the melted butter with the biscuit crumbs until the mixture resembles wet sand.
4. Press the Mixture: Evenly divide the biscuit mixture into the Easter egg halves. Press down gently with a spoon to form an even layer. Chill in the fridge.

Creating the Cheesecake Filling:

1. Mix the Ingredients: In a bowl, blend the cream cheese, icing sugar, cocoa powder, and orange extract with an electric mixer until smooth.
2. Add Cream: Pour in the double cream. Continue mixing until the mixture is thick and holds its shape.
3. Fill the Egg Halves: Spoon the cheesecake filling into the chilled biscuit bases. Smooth the tops with a spoon or a small palette knife.
4. Chill: Place the filled egg halves into the fridge to set for at least 2 hours.

Decorating Your Cheesecake:

1. Prepare Chocolate Orange Segments: Melt the chocolate orange segments in the microwave. Start with 20 seconds, stir, then continue in 10-second bursts until smooth.
2. Decorate: Arrange the mini eggs, chocolate eggs, and orange segments on the cheesecakes. Drizzle with melted chocolate orange.
3. Chill or Serve: The cheesecakes can be served immediately or stored in the fridge for 3-4 days.