Cadbury Egg Nest Mini Cheesecakes

Ingredients:

Directions:

1. Preheat the oven to 350 degrees.
2. Add the graham cracker crumbs, 2 Tbsp sugar, and melted butter to a mixing bowl. Mix until well combined.
3. Evenly divide between the cheesecake wells. Press down to form the crust.
4. In the bowl of a stand mixer, beat the cream cheese and ¾ cup sugar.
5. Add the eggs and vanilla and beat until well combined.
6. Scoop into the cheesecake wells until about ¾ full, making sure each well is filled about the same amount.
7. Bake for 15-17 minutes. Turn off the oven, slightly open the door, and allow the cheesecake to cool for 5-10 minutes while still in the oven.
8. Remove from the oven and place on a wire rack to cool completely.
9. Add the coconut to a skillet and heat over medium heat, stirring frequently, to toast. This should take 2-3 minutes. Remove from the heat.
10. Add the chocolate chips to a heat safe bowl.
11. Add the heavy cream to a saucepan and bring to a boil. Once boiling, turn off the heat and pour over the chocolate chips. Let sit for 5 minutes then whisk to combine.
12. Spoon the ganache over each cheesecake. Top with the toasted coconut and 3-4 Cadbury eggs.
13. Refrigerate until ready to serve.