Start with the preparation of the ganache. Bring the fresh cream to the boil. Remove from heat, stir in the chocolate until melted, allow to cool completely and chill. To make the cupcakes, melt the chocolate. In a separate bowl, sift the flour, baking powder and salt. Take another bowl and whisk together the egg sugar, oil, water and vanilla. Beat in the chocolate and gradually fold in the flour. Next prepare the cheesecake filling .Beat all the ingredients together into a smooth creamy filling. Take 12 muffin tray and line with cases. Half fill with the chocolate batter, spoon over a spoon full of the cheese cake and top up again with the remaining chocolate batter. Bake in a moderately hot oven at 175°c for approximately 20 minutes. Allow the cake to cool completely. When cool, whip the chocolate ganache and pipe over the cup cakes. Sprinkle with some grated chocolate and top up with the mini eggs.