– 2 ¼ cup Graham cracker crumbs Use 2 packets of graham cracker – ⅛ cup Brown sugar packed light or dark – ⅛ teaspoon Salt – 10 tablespoon Unsalted butter melted – 24 oz Cream cheese room temperature – ¾ cup White granulated sugar – ½ cup Sour cream room temperature – ¼ cup Heavy cream room temperature – 1 teaspoon Pure vanilla extract – ½ teaspoon Salt – 3 Large eggs room temperature – 2 cups Chopped Mini eggs Use Cadbury for best flavor. Use 2 bag – 1 cup Semisweet chocolate chip – ½ cup Heavy cream – Mini eggs for decoration
Preheat the oven to 325°F. Spray a 9-inch springform pan with nonstick baking spray. Bottom-line with a 9-inch parchment circle. Spray again.Process graham cracker crumbs finely. In a medium bowl, fork-mix graham cracker crumbs, brown sugar, salt, and melted butter.
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Put crumbs in pan. Form the crust halfway up the pan with your fingertips. Compact the crust with the measuring cup bottom.Baking for 13 minutes.
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Make little eggs while the crust bakes. Smack them with a rolling pin in a large zip lock bag to cut them into medium and tiny bits. Set aside.
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Mix cream cheese on high for 1 minute. Then add sugar and beat on high for 1 minute. Scrape bowl.Pour in sour cream, heavy cream, vanilla, and salt. Mix them on medium until mixed. Scrape bowl.
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One by one, add eggs on low speed. Just blend. Fold the small eggs with a rubber spatula after turning off the mixer.Pour cheesecake batter over crust and preheat water bath.Water bath. Use one of these water bath procedures.
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Bake cheesecake 70-85 minutes. Bake until the edges firm and the center jiggles.Leave the cheesecake to cool for 30 minutes after turning off the oven and gently opening the door.
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Remove the springform pan from the water bath and cool on a rack. Cool fully.Wrap foil and refrigerate overnight or at least 6 hours.
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Take the cheesecake from the fridge. Remove the pan and parchment.Heat heavy cream on medium-low in a small saucepan until steaming. Pour over chocolate chips. Wait 1 minute 30 seconds.
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Stir chocolate with a rubber spatula until velvety. Melt any remaining chocolate chunks in the microwave for 10 seconds.Pour chocolate on cheesecake. Chill for 10 minutes before topping with tiny eggs.
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