In a medium bowl, blend corn syrup, softened butter, and vanilla extract until smooth. Gradually mix in powdered sugar and yellow food coloring. Chill for 30 minutes, then scoop and roll into small balls and freeze for at least 1 hour.

Finely crush Oreo cookies using a food processor. Combine crumbs with melted butter and sugar, then press into a 9-inch springform pan. Refrigerate for at least 30 minutes.

Beat softened cream cheese and powdered sugar until creamy. In another bowl, whip heavy cream until stiff peaks form. Fold whipped cream into the cream cheese mixture gently.

Pour one-third of the cheesecake mixture into the crust, add Cadbury Egg balls, and layer remaining mixture, topping it with a blend of cocoa powder.

Cover with plastic wrap and refrigerate for at least 4 hours. Serve chilled for the best texture.

Remove the springform pan sides, garnish with whipped topping and mini Cadbury Eggs, and slice to serve.