01 - Combine crushed biscuits with melted butter in a medium bowl. Mix until crumbs are evenly coated with butter.
02 - Spoon 2 tablespoons of crumb mixture into bottom of each jar. Gently press down to form an even crust layer.
03 - Beat cream cheese, sugar, and vanilla extract in large bowl with mixer until smooth and creamy consistency is achieved.
04 - Whip cold heavy cream in separate bowl until stiff peaks form.
05 - Gently fold whipped cream into cream cheese mixture until fully incorporated and fluffy texture is reached.
06 - Spoon cheesecake mixture over cookie crust in each jar, filling approximately halfway.
07 - Nestle 2-3 mini Easter eggs into cheesecake layer of each jar, pressing gently to submerge.
08 - Add remaining cheesecake mixture to cover eggs completely. Smooth tops with spatula for even surface.
09 - Refrigerate jars for at least 2 hours or overnight until cheesecake is fully set and firm.
10 - Top each jar with whipped cream swirl, additional Easter eggs, and sprinkles immediately before serving.