Easter Egg Cheesecake

Instructions

1. Step 1

   Heat oven to 325°F.

2. Step 2

   Combine wafer crumbs and butter; press onto bottom of 9-inch springform pan.

3. Step 3

   Beat cream cheese, sugar, honey, lemon zest and lemon juice in large bowl with mixer until blended. Add 4 eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

4. Step 4

   Bake 55 min. or until center of cheesecake is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim.

5. Step 5

   Refrigerate cheesecake 4 hrs.

6. Step 6

   Beat whipping cream in medium bowl with mixer on high speed until soft peaks form. Add marshmallow creme; beat until stiff peaks form.

7. Step 7

   Spoon marshmallow creme mixture over cheesecake to within 1/2 inch of edge, then use back of spoon to make 3-inch-diameter indentation in center to resemble a bird's nest.

8. Step 8

   Sprinkle marshmallow creme mixture with coconut; fill center with chocolate eggs just before serving.