Prepare eggs for filling by heating a sharp knife under hot water and carefully slicing the tops off the easter eggs

Use the melted chocolate as a “glue” to stick the bottom of the egg to the top of the egg like a stand

Once eggs are prepared, set aside and prepare filling

In a large bowl, cream together the cream cheese, sugar and vanilla until light and fluffy,

Add the heavy cream and beat slowly until thickened (do not over mix!)

Place ⅔ of the cheesecake mixture into a piping bag

To the remaining cheesecake mixture, add a small amount of food coloring until desired “yolk” color is achieved and add to a second piping bag

Divide the mixture between the prepared eggs by using first the white cheesecake and filling the egg ¾ of the way, then inserting the yellow cheesecake piping bag into the center and filling until the egg is filled

Place into fridge to chill for at least, one hour then serve