– In a large mixing bowl, whisk heavy whipping cream and powdered sugar with an electric mixer until stiff peaks form.  – In a separate bowl, beat cream cheese and sugar on medium speed until smooth and creamy, scraping down the sides of the bowl with a spatula as needed. Add sour cream, lemon juice and vanilla extract then beat on medium speed until mixture is smooth and lump free – Using a rubber spatula, gently fold in whipped cream. Be careful to avoid overmixing, the goal is to keep as much air in the batter as possible. – Gently fold in the crushed Cadbury Mini Eggs. – Spoon cheesecake filling onto graham cracker crust. Smooth top with an offset spatula then cover and place pan in the refrigerator to chill 8 hours until set.