Prep
15-30 mins
Cook
5 HRS 55 MIN
Calories
490
Ingredients
40
vanilla wafers, finely crushed
1/3 cup
butter, melted
1/2 cup
sugar
1/4 cup
honey
1 tsp
zest and 1 Tbsp. juice from 1 lemon
4
eggs
1 cup
heavy whipping cream
1/3 cup
3/4 cup
mini sugar shell-coated milk chocolate eggs
Instructions
Step 1
Heat oven to 325°F.
Step 2
Combine wafer crumbs and butter; press onto bottom of 9-inch springform pan.
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.
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.
Step 5
Refrigerate cheesecake 4 hrs.
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.
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.
Step 8
Sprinkle marshmallow creme mixture with coconut; fill center with chocolate eggs just before serving.