1 1/2 cups graham cracker crumbs

1/4 cup sugar

1/2 cup unsalted butter, melted

3 (8 oz) packages cream cheese, softened

1 cup sugar

3 large eggs

1 teaspoon vanilla extract

1/4 cup sour cream

1/2 cup heavy cream

1 cup mini chocolate eggs or Easter candy, roughly chopped

Whipped cream (for topping, optional)

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line with parchment paper.
Mix graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 10 minutes. Let cool.
Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla extract.
Mix in sour cream and heavy cream until smooth. Fold in chopped mini chocolate eggs.
Pour batter over the cooled crust. Smooth the top.
Bake for 50-60 minutes, until edges are set but the center is slightly jiggly.
Turn off oven and cool cheesecake inside with the door slightly open for 1 hour.
Let cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Before serving, top with whipped cream and extra Easter candy if desired.

Prevent Cracks: Cool slowly and avoid overmixing the batter.

Crust Variation: Swap graham crackers for chocolate cookies or shortbread.

Storage: Refrigerate for up to 5 days or freeze for up to 2 months.

Serving Tip: Use a warm knife for clean slices.