Step 1

Cut 18 strips of baking paper, about 2cm wide and 15cm long. Grease eighteen 80ml (1/3-cup) muffin pans lightly with oil. Lay a strip of paper into each, allowing the ends to extend above the sides.

Step 2

Process the biscuits in a food processor until coarsely crushed. Add the butter and process until well combined. Divide the mixture evenly among the muffin holes and use the base of a glass to press in firmly. Place in the fridge to chill until required.

Step 3

Use electric beaters to beat the cream cheese, sugar and vanilla in a bowl until smooth. Use clean, dry electric beaters to beat half the cream in a separate bowl until soft peaks form. Fold into the cream cheese mixture. Chop half the eggs and stir into the cheesecake mixture.

Step 4

Divide the cheesecake mixture among the biscuit bases, spreading out with a spoon. Cover loosely with plastic wrap and place in the fridge for 6 hours or overnight to set.

Step 5

Use the paper to lift out the cheesecakes. Smooth sides with a spatula and place onto a serving platter. Use electric beaters to beat the icing sugar and remaining cream in a bowl until firm peaks form. Spoon into a piping bag fitted with a 1cm star nozzle. Pipe cream on cheesecakes. Decorate with remaining speckled eggs and sprinkles. Serve.