Easter Egg Cheesecake

Heat oven to 325°F.

Combine wafer crumbs and butter; press onto bottom of 9-inch springform pan.

Beat cream cheese, sugar, honey, lemon zest and lemon juice in large bowl with mixer until blended. Add 4 eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

Bake 55 min. or until center of cheesecake is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim.

Refrigerate cheesecake 4 hrs.

Beat whipping cream in medium bowl with mixer on high speed until soft peaks form. Add marshmallow creme; beat until stiff peaks form.

Spoon marshmallow creme mixture over cheesecake to within 1/2 inch of edge, then use back of spoon to make 3-inch-diameter indentation in center to resemble a bird's nest.

Sprinkle marshmallow creme mixture with coconut; fill center with chocolate eggs just before serving.