Crust

Cup of Yum
1. Preheat oven to 350F and line two cupcake tins with liners for 18 cheesecakes; set aside.
2. Add shortbread cookies to a food processor and pulse until fine crumbs form.
3. Add the melted butter and process again until fully combined.
4. Fill the cupcake liners with 1 tablespoon of the crust mixture and gently press evenly against the bottom of each with the back of a spoon or your fingers.

Filling

1. To a large bowl and electric mixer or to a stand mixer fitted with a whisk attachment, cream together (a verb; to mix or to beat; there is no cream in this step) the cream cheese and sugar until smooth. scraping down the sides as needed.
2. Add the sour cream, eggs, lemon juice, and vanilla to the cream cheese mixture and beat until smooth.
3. Measure 3-4 tablespoons of filling into each of the cupcake liners, leaving about ¼ inch of space from the top.
4. Bake for 25 minutes, then turn off the oven, crack the oven door, and leave the cheesecakes in for 45 to 60 minutes to allow cheesecakes to set evenly.
5. After cheesecakes cool to room temperature, they can be transferred to the refrigerator. Allow them to fully chill in the fridge, at least 1 hour.

Topping

1. Before serving, to a large bowl and electric mixer or to a stand mixer fitted with the whisk attachment, whip the heavy cream, powdered sugar, and instant pudding mix together until fluffy; set aside.
2. Toast the coconut by spreading it on a parchment or Silpat-lined baking sheet and placing it under the broiler on low for 2 to 3 minutes; keep a very close eye on it because it will be prone to burning! Allow the coconut to cool.
3. Pipe dollops of the whipped cream mixture (or just spoon it on) onto the tops of the cheesecakes, then top with toasted coconut, and Cadbury mini chocolate eggs as desired.