Ingredients: Crust

• 1 cup graham cracker crumbs (about 1 sleeve)
• 2 tbsp sugar
• 1 tsp cinnamon
• 3 tbsp Anchor Salted Butter, melted

Ingredients: Cheesecake

• 16 ozs Anchor Cream Cheese, softened
• 1/2 cup sugar
• 1 tsp vanilla
• 2 eggs

Ingredients: Topping

• 1/2 cup flaked Coconut
• As desired, egg chocolate candies
• As desired, marshmallow peeps

Directions

1. Preheat oven to 350° F. Lightly spray cheesecake tray with non-stick cooking spray or line 18 muffin cups with cupcake liners; set aside
2. In a food processor, pulse crackers into fine crumbs. Add to a medium bowl. Add in sugar and cinnamon, mix thoroughly. Add melted Anchor Salted Butter and mix until crumbs resemble fine sand
3. Add a heaping tablespoon to mini cheesecake trays or lined muffin tin. Press mixture down with the back of the tablespoon. Bake 5 minutes; set aside until ready to use
4. Lower your oven temperature to 325° F
5. Using a mixer, cream Anchor Cream Cheese until smooth. With the mixer on slow, add the sugar then the eggs one at a time, making sure each egg is well incorporated. Lastly, add the vanilla extract
6. Spoon cream cheese mixture onto the cracker crust and bake 15 – 18 minutes, or until set
7. Remove from oven, let them cool completely on a wire rack, then place into the refrigerator overnight or for a minimum of 4 hours
8. Remove from the cheesecake tray or muffin tin. Remove the wrappers also
9. Garnish each cheesecake with coconut, then egg candies or marshmallow peeps