INSTRUCTIONS

1. Preheat oven to 180 celsius/325 degrees. Line a 12 cup muffin tin with cupcake liners, set aside.
2. Crush the graham crackers into crumbs in a food processor.  Add the 2 tablespoons of sugar and the 1/8 teaspoon of salt, pulse a few times to combine.  Pour in the melted butter and pulse until mixed. (If you don't have a food processor, crackers can be crushed by sealing in a large ziptop bag and crushing with a rolling pin or other heavy object until they are fine crumbs.  Pour them into a bowl, whisk in sugar and salt, then stir in the butter and mix until combined))
3. Evenly divide the crumb mixture between the 12 muffin cups.  Use a small flat bottomed measuring cup to press the crumbs into the bottom of each cup (I used a 1/4 cup).
4. Beat the cream cheese, sour cream, vanilla and sugar until smooth.
5. Add the eggs, one at a time and mix until well combined.  Mix in lemon zest if using.
6. Evenly divide the cheesecake mixture between the 12 muffin cups.  Bake for 25-30 minutes, or until centers are set.
7. Allow to cool completely, then refrigerate for 2 hours or up to overnight.
8. To toast the coconut, spread in an even layer on a baking sheet.  Toast in the oven at 325 degrees, stirring every 5 minutes, until golden.  This should take 10-15 minutes.  Watch closely because the coconut can go from golden to burnt in an instant!
9. Before serving, sprinkle the toasted coconut in a circle around the edges of each mini cheesecake to form the "nest"  Place 3 mini eggs in the center.  Enjoy!