1. Preheat oven to 325°F (163°C) and line a 12-cup muffin tin.

2. Combine graham cracker crumbs, sugar, and melted butter, then press the mixture into the bottom of each liner.

3. Bake the crusts for 8-10 minutes and set aside to cool.

4. Beat softened cream cheese until smooth, then gradually mix in the sugar.

5. Add eggs one at a time on low speed, then stir in vanilla extract and sour cream.

6. Divide the filling evenly among the crusts and bake for 18-22 minutes until centers are almost set.

7. Turn off the oven and let the cheesecakes cool inside with the door ajar for one hour.

8. Cool completely at room temperature, then chill in the refrigerator for at least 4 hours.

9. Melt white chocolate with food coloring and dip the top of each chilled cheesecake.

10. Mix cocoa powder with vanilla or water to create a thin paste.

11. Flick the cocoa mixture onto the chocolate topping with a brush to create speckles.

12. Let the topping set completely and garnish with mini chocolate eggs if desired.