Warming a sharp knife under hot water, then drying it. Carefully slice the large Easter egg in half along its seam, ensuring smooth, even cuts. Set the egg shells aside.

Crush the digestive biscuits into fine crumbs, either using a food processor or placing them in a plastic bag and smashing them with a rolling pin. Combine biscuit crumbs with melted butter until the mixture resembles wet sand.

Press the buttery biscuit mixture evenly into the bottom of the Easter egg halves. Place the egg halves in the refrigerator for about 30 minutes.

In a large bowl, beat together the cream cheese, icing sugar, and vanilla extract until smooth. Fold in the double cream, mixing until thickens slightly (3-5 minutes).

Spoon the filling into the chilled egg halves, spreading it evenly. Return to the fridge for at least 2 hours to set.

Melt the dark chocolate in a microwave or over a double boiler. Drizzle the melted chocolate on top of the filling and add decorations.

Serve on a platter for guests to admire. Store in the fridge for up to 3-4 days if not served immediately.