To make the cheesecake filling, add the cream to a large bowl and whisk with an electric mixer until stiff peaks form, set aside until required. In a separate bowl, add the cream cheese and sugar, using an electric mixer with paddle attachment, beat until smooth and creamy, scraping down the sides as required, ensure there are no lumps of cream cheese remaining. Add the icing sugar, sour cream, lemon juice and vanilla extract to the cream cheese mixture. Beat until combined and smooth. Using a large spoon or spatula, gently fold the whipped cream into the cream cheese mixture until combined. Fill each Koko Black half nest egg and smooth the top. Place in a sealed container and refrigerate until set, this will take a minimum of 4 hours, overnight is best.  

To decorate, melt the chocolate dotties in short bursts in the microwave, stirring at each interval, allow to cool slightly. Drizzle the melted chocolate over the filled eggs, then decorate with Koko Black Easter treats of your choice. Refrigerate until required. Each egg is best served shared, dig in with a spoon, crack the chocolate and enjoy!