Mini Easter Cheesecakes

How to make pastry rings:

1. Measure the Copper mats, and cut them in 3 inch high strips. Fold the strips to meet ends, until you have about a 3 inch, in diameter (across) circle.
2. Cut the strip where needed, and leave enough extra to tape the ends of the strip together. Tape the ends of the strip with duct tape, and make sure it's taped securely along the edges. Place the copper circles on a piece of parchment paper, on a cookie sheet.

Crust Directions:

1. Mix graham cracker crumbs, butter and sugar together. Place an equal amount in each copper circle. Tap the crumbs down with the end of a wooden spoon until they're even and compact. Place in the freezer.

Cheesecake Directions:

1. Mx the softened cream cheese until smooth and creamy. Add the Vanilla and lemon juice and mix.
2. In a separate bowl, add half of the 3 ounce package of Instant cheesecake flavored pudding and 1/2 a cup of half n half, and mix with a whisk until the pudding is smooth, and no longer grainy.
3. Add the additional 2 Tablespoons as needed, to make the pudding smooth. When pudding is smooth and thick, add it to the mixing bowl and blend until completely smooth with the cream cheese. Add the powdered sugar a little at a time and blend well after each addition.
4. Divide the cheesecake batter evenly between 4 small bowls. Dye each bowl of cheesecake batter a different color.
5. Remove the crusts from the freezer and add an equal amount of one cheesecake color on top of the Graham cracker crumbs, and place back in the freezer for 30 minutes. Do this which each layer. Smooth the top layer, and place back in the freezer until you're ready to serve.
6. Remove the tape and the copper circles from the cheesecakes, leaving the cheesecakes on the parchment lined cookie sheet. Add a swirl of Frosting on top of the cheesecakes and sprinkle with the Easter sprinkles. Place three of the mini eggs on the frosting. Serve and Enjoy!