Ingredients
Method
- For the crust: In a large skillet, toast the coconut over medium-low heat, stirring frequently, until golden, 5 to 7 minutes. Transfer to a large bowl to cool, then place half in an airtight container and reserve for the topping.
- In a food processor, process the graham crackers until finely ground, about 1 minute. Add the remaining 1 cup toasted coconut and pulse 8 to 10 times until coarsely ground. Transfer the mixture back to the large bowl and stir in the melted butter.
- Spray a 9-inch springform pan with cooking spray. Transfer the graham cracker mixture to the pan. Using a measuring cup, press the mixture into the bottom and about 1 1/2 inches up the sides of the pan. Freeze for 20 minutes.
- For the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until softened and smooth, about 2 minutes. Scrape down the sides of the bowl and add the powdered sugar, coconut cream, and coconut extract. Beat until very smooth, scraping the sides and bottom of the bowl as needed, 2 to 3 minutes. Fold in the crushed candy eggs. Transfer to a large bowl.
- Fit the stand mixer with the whisk attachment and add the heavy cream to the bowl (no need to wipe it out). Mix on medium-high speed until stiff peaks form, about 4 minutes. Add one-third of the whipped cream to the cream cheese mixture and gently fold in with a rubber spatula until thoroughly combined. Add the remaining whipped cream and continue to gently fold until thoroughly combined.
- Spoon the filling into the frozen crust. Gently spread it in an even layer; use the back of a spoon or offset spatula to smooth the top. Cover the pan with plastic wrap and refrigerate for at least 12 hours and up to 2 days.
- For the nests: Line a baking sheet with parchment paper. Place the reserved 1 cup toasted coconut in a medium bowl.
- Microwave the chocolate chips in a microwave-safe measuring cup in 15-second intervals at 50% power, stirring between each, until melted, about 1 minute. Pour the melted chocolate over the coconut, folding until well combined. Drop 12 (1-tablespoon) mounds onto the prepared baking sheet. Use the back of a small round spoon (such as a ¼ teaspoon measure) to make an indentation in the center of each mound. Fill each nest with 2 candy eggs. Allow to set completely, about 1 hour.
- Loosen the cheesecake from the springform pan and transfer to a serving platter. Arrange the coconut nests on top of the cake in a ring around the edge.
Notes
Tip: Swap the chocolate eggs for jelly beans or other egg-shaped candies, if you like.