1. Preheat the oven to 350 F and line a 9″ springform pan with parchment paper or spray it with nonstick spray. Wrap the outside of the pan in aluminum foil.
2. Make the crust. Add the cookie crumbs to the melted butter and stir to combine. Pat the mixture into the bottom of the prepared pan, pushing the crust up around the edges of the pan, about 1/2″.
3. Bake the crust in the oven for 10-12 minutes, then remove it while you prepare the cheesecake filling. 
4. Prepare the filling. Add the room temperature cream cheese and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment, or use a handheld electric mixer. Mix on high for 1-2 minutes or until smooth and creamy. With the mixer running on low, add the eggs, one at a time, until combined. Stop and scrape down the sides of the bowl from time to time. Add in the Greek yogurt and vanilla and mix until combined and smooth.
5. Use a large wooden spoon to gently stir in the crushed mini eggs. Don’t stir too much or the colours of the eggs may begin to bleed. Pour the mixture into the prepared pan, on top of the crust. Give the sides of the pan a gentle tap to smooth out any air bubbles. 
6. Place the pan into a slightly larger pan, followed by another pan (I use a cookie sheet). Pour boiling water into the last pan until about 1/2″ high, then place the cheesecake into the oven to bake. The steam from the water in the outer pan will alleviate any cracks while baking!**
7. Bake the cheesecake for 55-65 minutes or until the center of the cheesecake is only slightly jiggly. Turn off the oven and open the oven door just a crack, for about an hour, to allow the steam to escape. After an hour, remove the cheesecake and cover it with plastic wrap, then place it in the fridge for at least 4 hours.
8. Make the chocolate ganache. Once the cheesecake has cooled for 4 hours, place the chocolate chips in a small heat-proof bowl. Heat the heavy cream in a saucepan or in the microwave until it reaches a near-boiling point. Let the mixture sit for 1 minute before stirring until the chocolate is smooth. Pour the chocolate ganache over the top of the cheesecake and smooth out the top, pushing it slightly to the edges and allowing it to drip over slightly. 
9. Decorate the top of the ganache with extra mini eggs and place the cheesecake back into the fridge to cool for at least 30 minutes before serving.

Leftover cheesecake can be stored in an airtight container, in the fridge, for up to 1 week. Fully baked and cooled cheesecake can also be stored in the freezer for up to 2 months. Thaw overnight and prepare the ganache at least 1 hour prior to serving.