Mini Egg Cheesecakes

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Vanilla

Make the crust. Pulse graham crackers and brown sugar with melted butter in the bowl of a food processor.

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Divide the crust among the 12 muffin liners and press the crumbs into a solid crust using the back of a spoon.

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Bake the crusts at 375°F. for 5 minutes, then remove the pan from the oven and turn the temp down to 325°F.

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Place the mini eggs into a plastic food storage bag. Use a rolling pin to smash the candies. Set aside.

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Make the cheesecake batter. Mix cream cheese, sugar, sour cream, heavy cream, vanilla, and salt until smooth.

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Add egg and yolk, then fold crushed mini eggs into the cheesecake batter.

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Spoon cheesecake onto the crusts so that muffin liners are nearly filled.

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Return the pan to the 325°F oven and bake for 15 minutes.

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While the cheesecakes are chilling, make the chocolate shavings using a vegetable peeler.

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Next make the ganache, combining chocolate and steaming heavy cream, stirring until smooth.

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Spoon 1 teaspoon of chocolate ganache onto each cheesecake.

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Sprinkle chocolate shavings onto ganache, creating "nests".

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Add 3 Cadbury mini eggs into the center of each chocolate "nest" atop each cheesecake.

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Mini Egg Cheesecakes

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