Mini Egg Easter Cheesecake With Chocolate Crust

Mini eggs are a favorite Easter candy that was always in our Easter baskets as kids. Add these fun holiday chocolates to a cheesecake and you have a festive dessert that everyone in the family will love! This cheesecake is made with simple ingredients that are commonly used in most cheesecake recipes. Each bite is smooth and creamy and has a delicious chocolate crust!

Cadbury chocolate eggs-milk chocolate candy eggs that are a popular candy for Easter. These mini Cadbury eggs are a festive Easter chocolate in cute pastel colors. They are also delicious in this cookie bar recipe!

cream cheese- for best results use full-fat cream cheese. For a dessert like this low fat just won't be the same!

chocolate cookie crumbs- you can buy chocolate cookie crumbs but if you can not find them use Oreo cookies instead. Split the cookie in half and scrape the filling out. Use a rolling pin to crush the cookies or a food processor. If you must be a traditionalist with your cheesecake you can use graham cracker crumbs but I promise the chocolate crust is perfect with the chocolate eggs.

flour-will give you a firmer texture. If you prefer a creamy cheesecake omit the flour from your cheesecake batter.

Prepare your pan by cutting a piece of parchment paper to fit the bottom. Grease the parchment and sides of the pan well with butter. Wrap a double layer of aluminum foil around the bottom of the springform pan. This will help keep the butter from leaking out but will also keep water from coming inside the pan when we make a water bath.

In a small bowl mix together cookie crumbs, melted butter and sugar. Stir with a fork to combine until mixture resembles wet sand.

Pour crumb mixture into prepared springform pan. With your hands press the crumbs an inch up the sides of the pan and press firmly into the bottom. Bake crust in a 350 degree preheated oven for 8 minutes. Allow crust to cool while mixing together cheesecake filling.

In a large bowl beat softened cream cheese until smooth. You can use a hand mixer or a stand mixer if you prefer. Add sugar and mix together well. Blend the remaining ingredients flour, heavy cream, sour cream and vanilla extract until smooth.

Add eggs one at a time mixing well between each one. Cream cheese mixture should be smooth and creamy.

Use a spatula to stir in a ½ a cup of crushed mini eggs into the cream cheese filling. Pour cheesecake mixture into pan covering the chocolate crust. Bake cheesecake for 60 -70 minutes at 325 degrees.

After the cheesecake has finished baking it must cool and this process is very crucial to the overall texture of your cake. Do not take the cheesecake directly out of the oven. Instead turn off the oven and open the door slightly ajar. Allow the cheesecake to cool slowly for one hour inside the oven.

Then remove the cheesecake and cool on the kitchen counter for another hour before transferring to the refrigerator. Once in the refrigerator allow the cheesecake to chill for 4 hours, if not serving right away wrap the cheesecake and keep in an airtight container. I keep mine in the springform pan and cover with plastic wrap. Do not decorate until right before serving.

Cheesecakes must be served chilled. Remove the cheesecake 30 minutes before serving.

At this point you can decorate with whipping cream and make a smooth layer or add a little design with a piping bag. Add the chopped chocolate eggs to decorate.

To cut a cheesecake it is best to use a sharp knife and wipe the knife with a paper towel after each cut in order to get a clean slice.

• Make sure to use room temperature ingredients. It is very difficult to whip cold cream cheese!

• Bake the cheesecake in a water bath. This will prevent your cake from cracking.

• If your cheesecake does crack, do not panic. This can happen to even experienced bakers. Make a quick whipped cream topping to cover the top!

• Decorate with the remaining mini eggs right before serving.

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