Do this about 2 hours before you plan on baking :)
Preheat your Oven - 325°F
Once your ingredients are at room temp, preheat your oven to 325°F and measure out the rest of the ingredients. - Its go time!
Make Crust
Add paper liners to 6 muffin tin cavities. You can try to make this without paper liners and just oil the muffin tin, but then you'll cry and leave me a bad review and who wants that? Not me. Not you.
Melt the butter, Mix with the cookie crumbs and salt.
Add 1 table spoon and 1 teaspoon of crust mix to each muffin tin. PRESS DOWN to create an even layer.
Bake the crust
Bake your crusts for 8 minutes. Once the crust is baked, pop the pan in the fridge so that it can chill before you add the filling.
Make the Filling
While your crust bakes, mix the cream cheese, salt, sugar and vanilla together in a bowl with a hand mixer that is on high speed for 3 minutes. You want it to be light and fluffy!
Add in the egg and mix until its encorporated but no longer than that. 45 seconds maximum,
Crush the mini eggs (You can add them to the main mix now or wait and add 1 tablespoon to each cup.) I like to add the mini eggs to each cup so I can ensure each one gets an equal amount.
Add batter to baked crust.
Bake
Bake for 20-22 minutes. They are done when the internal temp is 150F and the sides are set and the middle just jiggles a little bit.
remove from the pan and let chill completely before adding the toppings
Topping
Melt the chocolate if using. You can do this in the microwave by setting it to 50% power and heating for 30 second increments stirring inbetween each time.
Drizzle chocolate over the center of each cheesecake and then place three mini eggs on top. Let the chocolate set before serving if you want the eggs to hold in place. Or eat immediately if you are like me and have waited long enough already!