Easter Egg Cheesecake | Video

To heat the knife, hold it over the stove flame for a few seconds. Then carefully cut the top of the eggs. Store in refrigerator until ready to use.
To make the cheesecake filling, place cream cheese, sugar, vanilla extract, lemon zest and lemon juice in a large bowl. Using an electric mixer, beat until combined.
Place cream in another bowl and use an electric mixer to beat until soft peaks form.
Fold it into the cream cheese mixture.
Transfer the mixture to a piping or plastic bag. Cut the ends, and fill the eggs with cream cheese mixture. Refrigerate until ready to use.
To make white chocolate yolk, place chocolate in a bowl, and microwave for 30 seconds. Stir, and microwave again for 30 seconds. Repeat the process of microwaving and stirring until the chocolate melts. Add a few drops of yellow food color and stir.
Place a dollop of yolk mixture on top of the eggs. Refrigerate until ready to serve.