Crush the biscuits in a blender. Melt the butter and add it to the biscuits. Mix well.
Put some wax paper at the bottom of the springform pan. Lightly butter the edges, and stick stripes of wax paper on them.
Put the biscuit/butter mix in it and press it well on the bottom. Put in the fridge.
In a bowl, put the Philadelphia, the mascarpone, and the sugar. Mix until smooth.
Put the gelatin sheets to soak in some cold water. Meanwhile, heat the liquid cream (it shouldn't boil!). Add the soaked gelatin sheets in it and mix until they have completely melted. Then, pour this in the cream cheese and combine well.
Add 7 ounces of chocolate egg and mix. Pour this batter into the springform pan, and smooth the top as good as you can.
Use the other chocolate eggs to decorate the top of the cheesecake. Put in the fridge for at least 4 hours.
Gently unmould and take out the wax paper stripes. Pour some caramel on the cheesecake slices, and enjoy this delicious Easter cheesecake!