Creating the Easter Egg Cheesecake is simple if you follow these steps:

1. Preheat the Oven: Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by greasing it lightly.
2. Make the Crust: In a bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until well combined. Press the mixture firmly into the bottom of the springform pan.
3. Prepare the Filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add 1 cup of sugar and vanilla extract, mixing until well incorporated.
4. Add Eggs: Add the eggs one at a time, mixing well after each addition. Make sure not to overmix.
5. Incorporate Sour Cream and Heavy Cream: Blend in the sour cream and heavy cream until the mixture is smooth and creamy.
6. Add Easter Eggs: Gently fold in the chocolate Easter eggs, ensuring they are evenly distributed throughout the cheesecake mixture.
7. Pour into Pan: Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
8. Bake: Bake in the preheated oven for about 1 hour, or until the edges are set and the center is slightly jiggly.
9. Cool: Turn off the oven and leave the cheesecake inside for an additional hour. Then remove it from the oven and let it cool to room temperature before refrigerating for at least 1 hour.
10. Chill: Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set completely.
11. Serve: When ready to serve, remove the cheesecake from the springform pan. Top with whipped cream and chocolate shavings, if desired.