Step 1

Begin by blending the softened cream cheese with sugar in a large bowl using a hand mixer on medium speed until the mixture is smooth and creamy.

Step 2

Add vanilla extract and the chilled heavy cream, continuing to mix until the mixture thickens to a firm consistency.

Step 3

In a small bowl, combine gelatine powder with hot water, stirring until fully dissolved.

Step 4

If undissolved granules remain, briefly microwave the mixture for 5 seconds, then stir again.

Step 5

Slowly add this gelatine mixture to the cream cheese mixture, mixing thoroughly to ensure it is well incorporated.

Step 6

Gently fold the crushed Oreos into the cream cheese mixture using a silicone spatula, ensuring even distribution without deflating the mixture.

Step 7

Transfer the cheesecake mixture into a piping bag fitted with a large round tip. Pipe the mixture into silicone egg moulds, leaving a slight space at the top.

Step 8

Press a whole Oreo onto each filled mould, ensuring it's slightly embedded.

Step 9

Freeze the moulds overnight to set.

Step 10

Place the chopped dark chocolate in a bowl. Pour hot heavy cream over the chocolate, letting it sit for a minute to melt the chocolate, then stir until smooth and glossy.

Step 11

If chocolate lumps persist, microwave the mixture for 30 seconds and stir again.

Step 12

Allow the ganache to cool in the refrigerator, stirring every 10 minutes until it reaches a piping consistency.

Step 13

Sprinkle gelatine over cold water in a small bowl, mixing gently. Allow it to bloom for 5 minutes.

Step 14

In a saucepan, combine glucose syrup, water, and caster sugar.

Step 15

Stir over low heat until the sugar dissolves, then increase the heat, bringing the mixture to a boil.

Step 16

Boil for one minute or until it reaches 103°C/217°F on a candy thermometer.

Step 17

Pour the hot syrup over the combined sweetened condensed milk and white chocolate in a heatproof jug. Let it sit for 5 minutes without stirring to allow the chocolate to melt.

Step 18

Use an immersion blender to mix the contents until smooth, taking care to keep the blender submerged to avoid introducing air bubbles.

Step 19

Add blue gel food coloring and blend again until the color is uniform.

Step 20

Allow the glaze to cool to a pouring temperature of 32-35°C (89-95°F), checking with a candy thermometer.

Step 21

Carefully remove a frozen cheesecake egg from its mould. Place it on a small cup or stand over a plate to catch excess glaze.

Step 22

Pour the cooled blue mirror glaze over the egg, ensuring even coverage.

Step 23

Mix cocoa powder with vanilla extract in a bowl to create a thin, paint-like consistency.

Step 24

Dip a food-safe brush into the mixture and flick the bristles with your finger to create speckles across the glazed cheesecake eggs.

Step 25

Apply a small amount of ganache onto a cake board as adhesive.

Step 26

Transfer the glazed egg onto the board.

Step 27

Fill a piping bag with the remaining ganache and pipe around the base of the egg to form a nest.