Preheat oven to 325F. Line a 8X8 square baking pan with parchment paper, with about 2 inches overlapping the sides of the pan.

In a small bowl combine the graham cracker crumbs and melted butter. Using a spatula, press it evenly on the bottom of the prepared baking pan and refrigerate for 5-10 minutes.

Using a mixer with the paddle attachment, combine the cream cheese and sugar. Beat on low speed until light and fluffy.

Mix in the eggs, one at a time, making sure to scrape the sides of the bowl with a spatula so it mixes well.

Pour in the coffee creamer and stir to combine. Then fold in the crushed mini eggs. 

Pour this cheesecake filling onto the crust and bake in a preheated oven for 35-40 minutes. Turn off the oven, slightly open the oven's door and let the cheesecake cool in the oven for 1 hour.

Remove from the oven and chill in the fridge for a 1-2 hours.

Remove the cheesecake from the pan using the hanging paper, and cut into desired number of bars.

Top with the crushed mini eggs, pressing some down into the cheesecake if desires. You can also top each bar with a whole mini egg. 

If the house is warm, the cheesecake will become melty so refrigerate if needed until just before serving