• In a medium or small mixing bowl mix melted butter and ground cookie crumbs. Mix until fully combined.
• Pour the crumb mixture into a 7-inch springform cheesecake pan. Press gently with your hands (or back of spoon) to press the crumbs into the bottom of the pan and slightly up the sides.
• In a stand mixer or large mixing bowl with a hand mixer, beat the cream cheese with sugar. Until nice and smooth.
• Add in vanilla, cornstarch, and eggs. Mix well but do not overbeat.
• Pour the cheesecake batter over the crumb crust.
• Add 1 cup water to the inner pot of the pressure cooker.
• Place the rack in the bottom of the inner pot.
• Then place the cheesecake pan on top of the rack.
• Cook on High pressure for 35 minutes. 
• When done, quick release the pressure. Then remove the cheesecake from the pot and allow it to cool on the counter.

Decorating:

• To make a chocolate nest start by covering the bottom of a small bowl in foil or plastic wrap.
• Melt the chocolate chips. Then add the melted chocolate into a pastry bag or a zip lock bag. If using the zip lock, cut one small corner off of the bottom of the bag.
• Now drizzle the melted chocolate over the bottom of the covered bowl. Be sure to swirl it around and not totally just cover it in chocolate. As this will give us the nest look.
• Pop the chocolate-covered bowl in the freezer for a few minutes to allow the chocolate to harden.
• Melt the orange and green candy melts and add each of them to a piping bag.
• Use the candy melts to pipe small carrots on the sides of the cooled cheesecake.
• Remove the bowl from the freezer. Carefully slide the foil or plastic wrap off the bottom of the bowl.
• Then carefully remove it from the chocolate nest. Place the chocolate nest on top of the cheesecake in the center. 
• Then fill the nest with mini eggs.
• When ready to serve the nest can be broken and a small amount and a mini egg or two can be added to the top of each slice of cheesecake.