Preheat the oven to 350 degrees F.
Start by using a food processor to turn the graham crackers to crumbs. Then mix the graham cracker crumbs with a tablespoon of sugar, and melted butter together.
Next press the crumb mixture into the bottom of a 9 inch springform pan.
In a stand mixer bowl, cream together the cream cheese and sugar. Mix in the eggs and vanilla until combined.
Then fold in a cup of crushed chocolate coated mini eggs. Next pour the cheesecake mixture into the springform pan.
Bake the cheesecake for 40-50 minutes and allow to cool for 30 minutes. Then place the cheesecake in the refrigerator to continue to cool down.
To make the ganache, bring the milk to a boil and then pour over the chocolate chips and stir until all the chocolate chips are melted.
To finish the cheesecake, top with additional (about half a cup) crushed chocolate coated mini eggs.