Beat together the cream cheese & sugar on medium until smooth & creamy.
Scrape down the sides of the bowl, add eggs one at a time, beating shortly between each addition.
Add the sour cream & coconut extract & beat until well combined.
Pour the batter into the prepared graham cracker crust & bake at 350 degrees for 55-65 minutes or until edges are set- the middle will giggle a little until it cools. (the beauty of the flexipan- no water bath needed)
Remove the cheesecake from the oven & allow it to cool for 30 minutes at room temperature, then place it in the refrigerator to continue cooling for at least 6 hours but preferably overnight.
Once cooled, place the whipped topping in a frosting bag with a star tip & pipe a border around the edge of the cheesecake & a small circle in the center.
Top with toasted coconut & chocolate Cadbury mini eggs.
Keep refrigerated until ready to serve.