Easter Egg Cheesecake Bars

Crust

1. Preheat oven to 350 degrees F. Grease a 9×9 inch square pan with nonstick baking spray. Line the bottom of the pan with parchment paper, making sure there’s some overhang on the sides to help lift the cheesecake bars out of the pan.
2. In a medium bowl, add the vanilla wafer crumbs and melter butter. Stir until the butter coats all of the crumbs.
3. Pour into the prepared 9×9 pan. Firmly and evenly press the crust down into the bottom of the pan.
4. Place in the preheated oven and bake for 10 minutes. Allow to cool while working on the cheesecake batter.

Cheesecake

1. In a large bowl, add in the cream cheese. Beat with a hand mixer on medium speed until creamed.
2. Add the sugar and vanilla extract. Beat until incorporated. Scrape down the sides of the bowl.
3. Add in the eggs one at a time and beat just until incorporated. Scrape down the bowl before adding the next egg.
4. Add the marshmallow fluff and beat just until well blended.
5. Fold in the chopped mini eggs until evenly distributed.
6. Pour the cheesecake batter over the crust. Using a spatula, spread out evenly to the edges.
7. Place in the preheated oven and Bake for 20 minutes. Once the 20 minutes are up, without opening the oven door, reduce the heat to 200 degrees F and bake for an additional 30 minutes.
8. Once finished baking, turn the oven off and leave the cheesecake bars inside for 10 minutes with the door closed.
9. Remove and allow the cheesecake bars to come to room temperature.
10. Once cooled completely, cover and place in the refrigerator for at least 4 hours but preferably overnight.
11. Cut into 12 squares and serve.
12. Store in an airtight container in the refrigerator.