• Begin by lining your mini muffin pan with mini cupcake cases.
• The crusts for these mini cheesecakes is a scaled down version of my Golden Oreo Crust recipe. In a mixing bowl, stir together the crust ingredients - the Oreo cookie crumbs and the melted butter - until you have a crumbly mixture. Spoon this into your prepared liners and press firmly to form the mini cheesecake bases. Set aside while you prepare the filling.

Instructions for the Filling

• In a mixing bowl, whip the heavy cream, powdered sugar and vanilla extract to stiff peaks.
• In a separate mixing bowl, whisk together the cream cheese, sour cream and sugar until smooth.
• Add the whipped cream to the cream cheese mixture and fold with a spatula to combine.
• Add the crushed Mini Eggs to the cheesecake mixture and fold to distribute.
• Spoon the filling into a piping bag or ziploc bag and cut off the tip to create a roughly ¾" large hole for piping. Use this to pipe the mixture on top of the prepared crusts.
• Chill the mini cheesecakes in the refrigerator for about 4 hours until set.

Instructions for Topping

• This recipe is essentially a half batch of my Chocolate Whipped Cream. Add the heavy cream, powder sugar, cocoa powder and vanilla to a mixing bowl. Whip to stiff peaks.
• Once the cheesecakes are set, pipe a dollop of chocolate whipped cream on top of each cheesecake and top with a whole Mini Egg.