Crush the digestive biscuits into fine breadcrumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. You want the consistency of wet sand. Pro tip: Pro tip: Don't over-process or the biscuits will become paste-like. Stop when you still have some small texture remaining.

Combine the crushed biscuits with melted butter and brown sugar in a bowl, mixing until the mixture resembles damp sand and holds together when squeezed. Pro tip: If using silicone muffin liners, place them in a muffin tin now. This makes removal easier later.

Divide the biscuit mixture equally among 12 muffin cups, pressing firmly into the bottom to create an even, compact base. Use the bottom of a measuring cup to pack it down smoothly. Pro tip: A tight base prevents the filling from sinking. Spend extra time here to get a consistent, level foundation.

Remove the cream cheese from the refrigerator 30 minutes before beginning. Soft cream cheese is essential for a smooth, lump-free filling. Beat the softened cream cheese with an electric mixer for 2-3 minutes until it's pale and fluffy. Pro tip: Personal tip: If your cream cheese is still a bit cold, you can microwave it for 10-15 seconds, but don't overheat it or it becomes greasy.

In a separate bowl, whip the cold heavy cream until soft peaks form. Gently fold the whipped cream into the beaten cream cheese until just combined—don't overmix or you'll deflate the whipped cream. Pro tip: Folding rather than mixing preserves the airy texture that makes these Cadbury Egg Cheesecake Cups so light and delicious.

Add the sifted powdered sugar, vanilla extract, and optional Cadbury drinking chocolate. Fold everything together gently until the mixture is smooth and uniform in color. Pro tip: Sifting the powdered sugar removes lumps and prevents grainy cheesecake filling. This extra step is worth it!

Spoon or pipe the cheesecake filling onto each prepared biscuit base, filling each cup about two-thirds full. You can use a piping bag for a more professional appearance, or simply spoon it in for a homier look. Pro tip: Reserve a little filling for the top layer if you want to create a decorative finish around the Cadbury eggs.

Gently press one Cadbury Creme Egg or a small cluster of Mini Eggs into the center of each cup, allowing it to sink slightly into the filling but remain partially visible. Pro tip: If using whole Creme Eggs, you might want to chill them first as they're easier to handle when firm.

Place the filled muffin tin in the refrigerator for at least 4 hours, or preferably overnight, until the filling is completely set and firm to the touch. Pro tip: I always make these the night before serving so they're perfectly set and the flavors have time to meld beautifully.

Remove the Cadbury Egg Cheesecake Cups from the refrigerator 10 minutes before serving. Gently remove them from the muffin tin by running a thin knife around the edges or simply popping them out if using silicone liners. Pro tip: Room temperature for just a few minutes makes them easier to remove and slightly creamier to eat.

Drizzle with melted Cadbury chocolate and dust lightly with cocoa powder. Add optional white chocolate shavings or Easter sprinkles if desired. Pro tip: Use a piping bag or squeeze bottle for the chocolate drizzle to achieve those Instagram-worthy streaks.