Mix together the Oreo crumbs and melted butter.
Press into the bottom of a 9 inch springform pan and place in the freezer to set.
In a large bowl beat the whipping with 1 tablespoon of the powdered sugar until stiff peaks form.
In a separate bowl beat the cream cheese until soft.
Mix in the powdered sugar, melted chocolate and sour cream.
Fold in the whipped cream, followed by the crushed mini eggs.
Spoon the batter on top of the Oreo cookie crust and smooth the top over.
Place in the fridge to set for at least 4 hours.
When ready to serve top with whipped cream and more mini eggs.
*Store in the fridge in an airtight container.