Creamy cheesecakes shaped like eggs have orange candy feet poking out creating these funny Hatching Chick Cheesecakes which are perfect for Easter dessert.
Preheat oven to 325 degrees F.
Pour enough water to come halfway up the sides of an egg silicone mold into a large roasting pan and set it in the oven and allow it to heat up as the oven preheats.
Beat cream cheese using an electric mixer until light and fluffy.
Add sugar and beat until smooth.
Pour in the whole egg and egg yolk along with the vanilla and beat until well combined.
Add the sour cream and beat just to combine.
Pour into 5 egg shaped cavities in a silicone mold.
Set into the water bath in the roasting pan and bake for 18-20 minutes.
When set the cheesecakes should still jiggle but not look wet.
Remove the cheesecakes from the water bath and set on a cooling rack to cool for an hour.
Freeze the cheesecakes for at least 3 hours until firmly set.
Place the graham crackers and butter in a food processor and pulse until you have fine crumbs. Alternatively, crush the graham crackers and stir in the butter.
Equally divide the crumbs among 5 small serving plates.
Remove the cheesecake eggs and push them out of the mold, placing one on each of the plates.
Allow the cheesecake to thaw for about 45 minutes to an hour before adding the legs/feet.
Pour melted orange candy melts into a squeeze bottle or zip top bag (snip off the tip.)
Pipe 10 chicken feet and 10 legs onto a parchment paper lined baking sheet.
Freeze for 3-5 minutes just until hardened.
Remove and pipe a dot of candy melts on the back end of each foot then attach a leg coming out of the topside of the foot.
Let the chicken legs dry for at least 20 minutes.
Just before serving, insert two candy legs/feet into a thawed cheesecake.
Serve and enjoy!