In a food processor, process 1 cup of Cadbury Chocolate Eggs until crushed into pieces & set aside.
Combine melted butter and chocolate sandwich cookies in a food processor. Process until crumbs for the crust.
Press cookie crust into small bowls or cupcake liners and put in the refrigerator.
In a large mixing bowl, mix softened cream cheese and powdered sugar together with a hand mixer.
Add in vanilla.
In a microwaveable bowl, combine white chocolate chips and 2 tablespoons of heavy cream.
Microwave on high for 20 second increments until smooth (Stir every 20 seconds).
Add the melted white chocolate to the cream cheese mixture and beat until combined.
Add remaining cream and beat on low until combined.
Once combined, beat on high speed until a stiff peak forms and the mixture becomes thick and fluffy (about 2-3 minutes).
Stir crushed Cadbury Chocolates into the cheesecake filling.
Add cheesecake filling to a plastic bag or icing bag and cut the tip for easy filling.
Top the cookie crust bowls with cheesecake filling (I used a toothpick to spread out the cream cheese).
Using a 1/2 teaspoon, scoop the remaining cookie crumbs and add a dab of dirt in the center of the cheesecake cups.
Garnish with Mini Cadbury Eggs.
Chill for 3-4 hours or overnight.