Take one cup of the Cadbury eggs and chop them in a food processor then set aside.
Now chop the cookies in the food processor until they are crumbs. Add in the melted butter and mix well.
Using about 3/4 of the crumb mixture, divide it evenly between the dishes and slightly pack it onto the bottom of the dish. Then set aside.
Using a large mixing bowl, mix powdered sugar and softened cream cheese together with a hand mixer. Then add the vanilla.
In a microwave-safe bowl, mix the white chocolate chips and 2 tablespoons of heavy cream. Microwave for 20-second increments on high until smooth. Be sure to stir it every 20 seconds.
In a mixing bowl beat the cream cheese until smooth. Then add the melted chocolate to the cream cheese mixture and beat until combined.
Add the rest of the cream and beat on low until combined.
After it is fully mixed, beat on high speed until stiff peaks form. It should take about 2-3 minutes.
Not stir in the crushed Cadbury pieces into the cheesecake filling.
Pour the cheesecake filling to a plastic bag or pastry bag and cut the tip for easy filling. Add the mixture to each of the cruts making sure to divide it evenly. You can use a toothpick or back of a spoon to spread it out over the crust.
Using a 1/2 teaspoon, add the remaining cookie mixture to the top center of the cheesecake mixture. Garnish with Mini Cadbury Eggs.
For best taste, chill for 3-4 hours or overnight.