TO MAKE THE GRAHAM CRACKER CRUST - Preheat the oven to 350 degrees. Next, line 12 standard size muffin cups with paper liners and set aside.

In a medium bowl, combine graham cracker crumbs, sugar and melted butter, mixing until the crumbs are coated with butter. Then, divide the mixture among muffin cups, pressing firmly to make a solid layer. I used a measuring cup for this. Bake for 5 minutes, then take them out of the oven to cool. Reduce the heat in the oven to 325 degrees. 

TO MAKE CHEESECAKE FILLING - In a larger bowl, mix softened cream cheese and sugar at a low speed until smooth.  Next, add one egg at a time and continue mixing at medium speed until each egg is nicely incorporated, then add flour and mix some more, until combined.

Finally add sour cream, heavy whipping cream and vanilla extract  and mix until it’s all combined. Do not overmix! 

Divide the filling into three separate bowls and add the color of your choice into each one. Add the coloring gradually, mixing all the time, until you get the color of your choice.

Next, divide the cheesecake mixture among muffin cups over graham cracker crust. The crust should be completely cooled before you add the filling. 

Bake for 18-22 minutes or until the center  jiggles slightly. Do not overbake, or your Cheesecake will have cracks on top! Take them out of the oven and leave to cool completely at room temperature, then transfer to the fridge and let them cool for at least 3 hours.  

TO MAKE CHOCOLATE BUTTERCREAM - mix softened butter, powdered sugar and cocoa. When it starts to combine, add milk gradually and keep mixing until smooth.

Use a spoon or plastic spatula to transfer the buttercream into a piping bag with Multi-Opening Decorating Tip or Grass Piping Tip. 

Take the cheesecakes out of the fridge and use buttercream to make the shape of a nest around the edges of each cake. Put Easter chocolate candies in the middle and sprinkle some shredded coconut on top.