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