Coat a 9-inch springform pan with nonstick spray. In a food processor, pulse graham crackers into fine crumbs and mix with melted butter and dark brown sugar. Press into the bottom and sides of the pan and freeze for 30 minutes.

In a large mixing bowl, beat heavy whipping cream until soft peaks form, add powdered sugar and whip until stiff peaks form.

In another bowl, blend cream cheese and granulated sugar until smooth. Then gently fold in sour cream, lemon juice, and vanilla extract.

Carefully incorporate whipped cream and crushed Cadbury Mini Eggs into the mixture.

Spoon the cheesecake filling over the prepared crust and smooth the top. Cover and chill in the refrigerator for at least 8 hours.

After chilling, remove from the springform pan and decorate with chopped chocolate, whole Cadbury Mini Eggs, Easter M&Ms, and sprinkles before serving.