- Crust:
- 1 1/2 cups chocolate graham cracker crumbs
- 1/4 cup butter or margarine, melted
- Cheesecake:
- 36 NESTLE® BUTTERFINGER® or Milk Chocolate NestEggs
- 3 (8 ounce) packages cream cheese, at room temperature
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 3 large eggs
- Topping:
- 1 (16 ounce) container sour cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F.
- For crust, grease bottom and side of 9-inch springform pan.
- Combine graham cracker crumbs and butter in medium bowl. Press onto bottom of prepared pan. Place in freezer for 5 minutes.
- For cheesecake, set aside 12 Nestle NestEggs to use for garnish. Unwrap and cut remaining Nestle NestEggs in quarters.
- Beat cream cheese and sugar in large mixer bowl until fluffy. Beat in vanilla extract. Beat in eggs one at a time, beating well after each addition. Sprinkle cut Nestle NestEggs over bottom of crust to 1/2-inch from edge. Pour filling into crust.
- Bake for 50 minutes or until center is set and edges begin to crack. Cool for 2 minutes before adding sour cream topping.
- For topping, combine sour cream, sugar and vanilla extract in medium bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Remove from oven and cool on wire rack.
- Refrigerate for several hours or overnight. Remove side of springform pan. Garnish each slice with one unwrapped Nestle NestEgg.