themethod

• Preheat the oven to 350 F
• Line a 9 inch quick release pan with a parchment circle cut to fit on the bottom of the pan.  Spray the base with non-stick spray.
• Place the chocolate crumb, melted butter and sugar into a bowl and mix into a wet sand texture.
• Cook the crumb base in the oven for 10 minutes. Remove and set aside too cool.
• Raise the oven temperature to 400F.
• Add cream cheese and sugar to a mixer with the paddle and mix at medium speed until smooth.  Add 3 Tbsp corn starch, lemon zest and vanilla.  Mix.
• Add the eggs and egg yolk to the mix slowly and avoid over mixing. Pour the mixture over the crumb base.
• Place in the oven for 10 minutes.
• Reduce the temperature to 225 F and cook for an additional 25 minutes.
• Turn off the oven and let sit in the oven for 1 hour.
• Put into the fridge for 5 hours before dressing and serving.
• Cut phyllo pastry into strips and fry in 350 F oil for 5 minutes.  Hold the phyllo strips in a metal large laden and use a small metal ladle to push the pastry strips into a nest ship.
• Cook until golden brown and crispy.  Stain onto a paper towel to remove the excess oil.
• Decorate the cheesecake with mini eggs, chocolate crumb and phyllo nest and powdered sugar.
• Enjoy!