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Preheat the oven to 180°C/350°F/gas mark 4.
Place the chocolate and the butter in a heatproof bowl and set over a pan of gently simmering water, stirring occasionally, until melted.
Meanwhile, for the cheesecake mixture, beat together the dark muscovado sugar, vanilla extract, cornflour and 1 egg in a bowl. Gently stir in the soft cheese until fully mixed. Set aside.
In another bowl, beat the remaining 3 eggs. Stir in the chocolate mixture with the light muscovado sugar and flour. Spoon half of this into the tin, then drop small spoonfuls of the cheesecake mixture.
Spoon the remaining chocolate mixture over the top and, using a chopstick or skewer, lightly ripple the top, then bake for 15 minutes.
Scatter over the mini eggs and return to the oven for a further 15–20 minutes until ready.
Set aside to cool in the tin before cutting into 16 squares to serve.