Prepare the Crust:

1. Preheat the Oven: Preheat your oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper or grease it lightly to prevent the crust from sticking.

2. Prepare the Crust: In a medium-sized bowl, mix together the crushed digestive biscuits or graham crackers, melted butter, granulated sugar, and a pinch of salt. Stir until the mixture is well combined.

3. Press the Crust: Pour the mixture into the prepared springform pan and press it down evenly to form a compact crust. Use the back of a spoon to press it firmly into the bottom.

4. Bake the Crust: Place the pan in the preheated oven and bake for 10 minutes, until the crust is lightly golden. Remove from the oven and set it aside to cool while you prepare the filling.

Make the Cheesecake Filling:

5. Beat the Cream Cheese: In a large bowl, beat the cream cheese with an electric mixer until it’s smooth and creamy. This will take about 2-3 minutes. Make sure the cream cheese is at room temperature to avoid lumps.

6. Add the Sugar and Sour Cream: Add the powdered sugar and sour cream to the cream cheese and continue mixing until everything is smooth and well combined.

7. Add Eggs One at a Time: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.

8. Mix in the Vanilla and Flour: Add the vanilla extract and flour to the mixture, stirring gently to combine.

9. Add the Heavy Cream: Pour in the heavy cream and mix until the filling is smooth and thick.

Assemble the Cheesecake:

10. Pour the Filling into the Crust: Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula. Gently tap the pan on the counter to release any air bubbles.

11. Add the Easter Eggs: Gently press the colorful Easter eggs into the top of the cheesecake filling. You can arrange them in a decorative pattern, such as a ring around the edge or a cluster in the center.

12. Bake the Cheesecake: Bake the cheesecake at 325°F (160°C) for 55-60 minutes. The center should be set but slightly jiggly when you tap the pan. Don’t worry if it cracks slightly; this is normal for cheesecakes.

13. Cool the Cheesecake: Once baked, turn off the oven and leave the cheesecake in the oven with the door slightly ajar for about an hour. This will help prevent cracking. After an hour, remove the cheesecake from the oven and let it cool completely at room temperature.

14. Chill the Cheesecake: Once the cheesecake has cooled to room temperature, cover it with plastic wrap and refrigerate for at least 4 hours or overnight to allow it to fully set.

Serve the Cheesecake:

15. Garnish and Serve: Before serving, top the cheesecake with a dollop of whipped cream, extra crushed Easter eggs, and a few fresh mint leaves for a decorative touch. Slice the cheesecake and enjoy the festive treat!