Crush your cookies into crumbs and mix with butter.

Push your crust mixture into the bottom of a spring form pan.

In a stand mixer, or with a hand mixture, whip your cream cheese until it is light and fluffy. Use a high power setting for quicker results.

While mixing, slowly add your sugar.

Gently fold Coolwhip and mini eggs into your cheese and sugar mixture.

Pour your mixture into your pan, smooth the top and cover it with plastic wrap.

Place in the freezer for four hours. Let the cheesecake get to room temperature before you decorate it.