For the Crust:
1 box Simple Mills Vanilla Cake Mix
1/2 cup melted ghee, coconut or grape seed oil

For the Filling:
1 egg, separated, at room temperature
¼ cup milk (or non-dairy alternative)
2 tsp grass-fed gelatin 
1 8 oz. package organic cream cheese, softened
1/8 cup raw honey
2 tsp vanilla extract
A pinch of sea salt

For the Topping:
1/3 cup unsweetened shredded coconut, toasted
36 organic jelly beans or organic mini candy eggs
 

For the Crust:
PREHEAT oven to 350ºF. Line a muffin pan with paper cups.
MIX melted ghee/oil and baking mix in a bowl until a soft dough is formed. 
DROP one tablespoon of the mix into each each paper cup and press the dough down and up the sides of the cups.
BAKE for 10-12 minutes.
REMOVE from oven and use the back of a scoop to press dough back down (it will have risen in the middle).
LET cool completely.

For the Filling:
PUT egg yolk and milk in a saucepan and heat over medium heat, whisk lightly. Sprinkle with gelatin. 
WHISK mixture while warming until gelatin is dissolved. Set aside.
ADD cream cheese, honey and vanilla to a bowl. Beat with a hand mixer until smooth. 
POUR the warm egg and milk mixture into cream cheese and beat until smooth. Refrigerate.
BEAT egg whites with a dash of salt until stiff. Fold into cream cheese mixture and spoon into individual crusts.
CHILL for at least one hour. 
 

Assemble:
LIFT off the cheesecakes from the muffin pan. Remove the lining paper. Arrange on a plate.
GARNISH each cheesecake by sprinkling the toasted coconut in a circle around the edges of each mini cheesecake to form the nest.
TOP with 3 organic jelly beans or organic mini eggs.