Categories: cheesecakes, cobblers, pies

Ingredients

• 1 cup graham cracker crumbs
• 3/4 cup plus 2 Tbsp. sugar, divided
• 3 Tbsp. butter, melted
• 3 pkg. Philadelphia Cream Cheese (8oz. each), softened
• 1 tsp. vanilla
• 3 eggs
• 1 cup plus 2 Tbsp. coconut
• 54 speckled chocolate eggs

Directions

1. Heat oven to 325 degrees.
2. Mix graham crumbs, 2 Tbsp. sugar and butter, press into bottoms of 18 paper lined muffin cups.
3. Beat cream cheese, vanilla and remaining sugar with mixer until smooth.
4. Add eggs 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
5. Bake 25 to 30 minutes or until centers are almost set. Cool completely. Refrigerate for 2 hours.
6. Top each cheesecake with 1 Tbsp. toasted coconut shaped into a nest. Fill each nest with speckled chocolate eggs.

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