Place graham crackers in food processor & pulse until you have fine crumbs

Remove blade & add in sugar & melted butter & stir together with a fork until all the crumbs are moist

Transfer to large flexipan (that is placed on perforated baking sheet) & press into a flat even layer with the bottom of a glass

Place in freezer to set until you are ready to fill it

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