1-First Step: Prep the pan and crust. Line the bottom of a 7- or 8-inch springform pan with parchment paper. In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until the crumbs look evenly coated. Press the crumb mixture firmly into the bottom of the pan and a little way up the sides. Once the crust is packed in, place the pan in the fridge while you make the filling.

2-Second Step: Beat the cream cheese until smooth. In a large mixing bowl, beat the full-fat cream cheese until it looks creamy and smooth. Scrape down the sides of the bowl as needed so no lumps stay behind.

3-Third Step: Whip the filling until thick and fluffy. Add the well-chilled heavy whipping cream, powdered sugar, instant pudding mix, and vanilla extract. Beat everything on high speed for about 4 minutes, or until the mixture looks thick, fluffy, and holds its shape.

4-Fourth Step: Fold in the tangy ingredients and Mini Eggs. Gently fold in the sour cream or Greek yogurt by hand. Then add the crushed mini eggs and fold them in just until they are spread through the filling.

5-Fifth Step: Assemble and chill. Spoon the filling onto the chilled crust and spread it evenly with a spatula. Smooth the top if you want a neat finish, or leave a few soft swirls for a more homemade look. Cover the pan and refrigerate the cheesecake for at least 6 hours, though overnight is even better.

6-Final Step: Remove, decorate, and serve. Once the cheesecake is fully chilled, carefully remove the outer ring of the springform pan. Lift off the parchment paper if needed, then move the cheesecake to a serving plate. Add whipped cream, extra mini eggs, chocolate shavings, or sprinkles if you want a more festive finish. For the cleanest slices, run a knife under hot water, wipe it dry, and cut. Repeat between slices if needed. Serve the cheesecake chilled for the best texture and flavor.