Graham cracker crust Cream cheese Sugar Sour cream Eggs Mini eggs Vanilla Shredded coconut Green food coloring
Prepare the graham cracker crust in a springform pan and bake. Set aside as you prepare the cheesecake filling.
Whip softened cream cheese and white sugar in the large mixing bowl until smooth, creamy and fluffy like so.
Beat in sour cream, vanilla and salt. Then, add the eggs one at a time just until combined. We don't want to overmix.
Stir in the crushed mini eggs into the cheesecake batter. Pour into the prepare springform pan. Bake in the oven until the cheesecake sets.
Add coconut, green food coloring and water to a mason jar. Shake well to dye the coconut green to make decorative grass.
Top the cheesecake with the edible coconut grass around the outer edge and place mini eggs on top for the final touch.