Preparation Phase:

1. Preheat the oven: If you’re opting for the baked version, preheat the oven to 325°F (160°C).

2. Prepare muffin tin: Line a 12-cup standard muffin tin with paper liners to ensure easy removal after baking.

3. Crush ingredients: Separate and crush the graham crackers and mini eggs. Use a food processor for a fine, even consistency, or place them in a sealed bag and crush them with a rolling pin.

4. Room temperature: Ensure your cream cheese is completely softened to room temperature to avoid lumps and ensure a smooth filling.

Crust Assembly:

1. Mix crust base: In a bowl, combine the crushed graham crackers, melted butter, and granulated sugar. Mix until all ingredients are well incorporated.

2. Press firmly: Divide the mixture evenly among the muffin cups, pressing the crust mixture down firmly using a spoon or small glass.

3. Pre-bake option: If you’re making a baked version, bake the crusts in the preheated oven for about 5 minutes to set them.

4. Chill: After baking, refrigerate the crusts while you prepare the cheesecake filling.

Cheesecake Filling Preparation:

1. Beat the cream cheese: In a mixing bowl, beat the softened cream cheese for about 3-4 minutes until smooth and fluffy.

2. Add sugar: Gradually add the granulated sugar and beat until fully combined.

3. Incorporate eggs: Add the eggs one at a time, beating just until incorporated.

4. Add flavorings: Stir in the vanilla extract and sour cream, ensuring the mixture is smooth.

5. Fold in mini eggs: Gently fold in the chopped mini eggs, saving some for the topping.

Assembly and Baking:

• Baked Version:

  1. Fill cups: Spoon the cheesecake filling into the prepared muffin cups, filling each about ¾ full.

  2. Bake carefully: Bake in the preheated oven for 18-22 minutes. The centers should be almost set but slightly jiggly.

  3. Cool gradually: Turn off the oven and leave the door slightly open for 1 hour to cool. This helps prevent cracks from forming.

  4. Refrigerate: After cooling, refrigerate the cheesecakes for at least 4 hours or overnight for them to fully set.

• No-Bake Version:

  1. Whip the filling: Beat the cream cheese mixture until light and fluffy.

  2. Add stabilizer: Fold in whipped cream for extra lightness.

  3. Fill and chill: Spoon the mixture into the prepared crusts and refrigerate for 3-4 hours until set.

  4. Ensure firmness: Ensure the filling has firmed up before adding toppings.