Use cold cream cheese straight from the fridge and beat it alone for 2-3 minutes before adding other ingredients to ensure a smooth, lump-free cheesecake filling.

Whip heavy cream to soft (not stiff) peaks and fold it in gently at the end to maintain an airy, mousse-like texture that won't become dense in the jar.

Lightly toast the graham cracker crumbs in a dry pan for 1-2 minutes before mixing with melted butter to deepen flavor and add a subtle crunch that contrasts the creamy filling.

Melt milk chocolate over a double boiler or in 30-second microwave intervals, stirring between each, to prevent seizing and ensure a smooth, glossy swirl through the filling.

Press Cadbury mini eggs into the filling at different heights during layering rather than mixing them in, so they stay intact and create delightful texture surprises with each spoonful.