Springtime Cheesecake
80 minutes | 3 hrs refrigeration | serves 12
Crust
1½ cups chocolate graham cracker crumbs
¼ cup (¼ stick) butter or margarine, melted
Cheesecake
36 Nestlé Butterfinger NestEggs
36 Nestlé Milk Chocolate NestEggs
3 pkgs. (8 oz. each) cream cheese, softened
1 cup granulated sugar
1 tbsp vanilla extract
3 large eggs
Topping
1 container (16 oz.) sour cream
¼ cup granulated sugar
1 tsp vanilla extract
Preheat oven to 350° F. For crust, grease bottom and side of 9-inch springform pan. Combine graham cracker crumbs and butter in medium bowl. Press onto bottom of prepared pan. Place in freezer for 5 minutes. For Cheesecake, set aside 12 Nestlé NestEggs to use for garnish. Unwrap and cut remaining Nestlé NestEggs in quarters. Beat cream cheese and sugar in large mixer bowl until fluffy. Beat in vanilla extract. Beat in eggs one at a time, beating well after each addition. Sprinkle cut Nestlé NestEggs over bottom of crust to ½-inch from edge. Pour filling into crust. Bake for 50 minutes or until center is set and edges begin to crack. Cool for 2 minutes before adding sour cream topping. For Topping, combine sour cream, sugar and vanilla extract in medium bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Remove from oven and cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan. Garnish each slice with one unwrapped Nestlé NestEgg.
NOTE: For those with food allergies or who want to be healthy during the Easter holiday, there are chocolate treats on the market that are made without milk, eggs, nuts and gluten.
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