• Preheat the oven to 325 degrees Fahrenheit.

For the Crust:

• Prepare a springform pan with parchment paper.
• Press the sugar cookie dough into the bottom of the pan, creating an even layer of dough for the crust. Set aside while you create the filling.

For the Cheesecake Filling:

• In a large mixing bowl, blend the cream cheese with a hand mixer until smooth.
• Add the white sugar, salt, and flour to the cream cheese. Blend again until combined.
• Add each egg to the mixture one at a time, mixing in between each addition. On the addition of the last egg, also add the vanilla extract and sour cream before mixing one last time until smooth.
• Separate this mixture into 4 bowls. Place a small drop of food dye of each color into each bowl. The goal is to create pastel-colored layers for the Easter theme. Mix together each color in each bowl and add more if needed to create a better pastel color.
• Take the first colored cheesecake bowl and pour onto the cookie dough base. Spread evenly.
• Gently pour the second color on top of the first, spreading again. Repeat with the rest of the colors. It is okay if the pastel colors mix slightly during this process.
• Once the last layer of colored cheesecake filling is added, place this in the oven and bake for 60 minutes. The cheesecake top should be puffy, with the edges set and center still a bit jiggly.
• Turn off the oven and open the oven door, allowing it to finish baking and cooling inside.
• Once the cheesecake is done, cover and place it in the fridge for at least 1 hour to chill.

For the Toppings:

• Microwave the white chocolate morsels in 20-second intervals, stirring in between each interval until melted. Drizzle the white chocolate around the side of the cheesecake.
• Place toasted shredded coconut around the edges of the cheesecake along with Cadbury eggs for garnish.
• Slice, serve, and enjoy!