Mini Egg Cheesecake is the dessert you want for all your Spring celebrations. White chocolate cream cheese cakes combine with Cadbury milk chocolate eggs.
Preheat oven to 350 degrees.
Line cupcake tins with 16 liners.
Place one Golden Oreo Cookie in the bottom of each liner.
Put the cream cheese and sugar in a large bowl. Use a hand or stand mixer to beat the cream cheese and sugar together until fluffy.
Add the eggs, vanilla and melted white chocolate. Beat again until well combined.
Crush the Cadbury Mini Eggs in a blender. Or you could put them in a gallon-sized zippered bag, seal the bag and crush them with a rolling pin.
Stir the crushed mini eggs into the cheesecake batter until well combined.
Use a large scoop to place about 1/4 cup of the cheesecake batter into each cupcake liner. They should be filled to the top.
Bake 17 - 20 minutes, or until cheesecakes are puffed up and still have a little "jiggle" in the center, rotating the pans halfway through baking time.
When ready to serve, top each cheesecake with more (whole) mini eggs.