1-First, preheat your oven to 350°F and spray a 9-inch springform pan with cooking spray to get started. Mix the graham cracker crumbs, sugar, and melted butter until moist, then press it into the bottom and 1 inch up the sides of the pan. Pop it in the freezer while you prepare the filling to keep things simple.

2-Next, beat the cream cheese and sugar until smooth in a large bowl for that creamy base. Add the sour cream, vanilla extract, and salt, mixing well to blend the flavors. Then, add the eggs one at a time, beating on low speed just until combined be sure to scrape the sides and beat for another 30 seconds.

3-Carefully fold in the chopped chocolate candy eggs to keep their shape intact, then pour the filling into the chilled crust. Place the pan on a rimmed baking sheet to catch any leaks and bake for 55 to 65 minutes until the center barely jiggles.

4-After baking, cool the cheesecake on a wire rack for 10 minutes, run a knife around the edges to loosen it, and let it come to room temperature. Cover it loosely and refrigerate overnight for the best texture. For the topping, chill your mixing bowl and beaters for 20 to 30 minutes, beat the cold heavy cream until it thickens, then add powdered sugar and vanilla until stiff peaks form. Spread or pipe it over the cheesecake and sprinkle with more chopped candy eggs before serving.