Mini Cadbury Eggs Cheesecakes

Preheat oven to 350°F and line two cupcake tins with liners for 18 cheesecakes.
Add the shortbread cookies to a food processor and pulse until fine crumbs form. Add the melted butter and process again until fully combined.
Fill the cupcake liners with 1 tablespoon of the crust mixture and gently press evenly into the bottom of the pan.
In a large bowl or stand mixer fitted with a whisk attachment, cream together the cream cheese and sugar until smooth. Scraping down the sides as needed. The cream cheese will need to be very soft.
Add the sour cream, eggs, lemon juice, and vanilla to the cream cheese mixture and beat until smooth.
Measure 3-4 tablespoons of filling into the cupcake liners, leaving about ¼ inch of space from the top.
Bake for 25 minutes, then turn off the oven and crack the oven door and leave the cheesecakes in for 1 additional hour to allow cheesecakes to set evenly.
After the cheesecakes cool to room temperature, they can be transferred to the refrigerator.
Before serving, whip the heavy cream, powdered sugar, and instant pudding mix together until fluffy.
Pipe dollops onto the tops of the cheesecakes then top with green sprinkles and Cadbury mini eggs and mini chocolate bunnies.