Prep Pans: Lightly grease three mini spring-form pans or line six standard muffin tins with liners.

Make Crust: In a bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the prepared pans. Set aside.

Reduce Strawberry Puree: Pour the strawberry puree into a small saucepan and bring to a simmer over medium heat. Let it simmer for 10 minutes, stirring occasionally, until reduced by half. Remove from heat and let it cool completely; you should have about ¼ cup of reduced puree.

Make Cheesecake Filling: In a large bowl, beat the melted white chocolate with the softened cream cheese until smooth. Add the cooled, reduced strawberry puree and the sifted powdered sugar and beat until fully incorporated and completely smooth. Add in the thawed whipped topping and beat the mixture until creamy and fluffy, scraping the sides as needed to ensure everything is fully incorporated.

Assemble Cheesecakes: Divide the filling evenly between the prepared crusts, evening out the tops with a knife or spatula.

Chill: Refrigerate the cheesecakes for at least two hours before serving. This allows the filling to set.

Make Pretzel Nests: While the cheesecakes are cooling, line a baking sheet or plate with parchment paper. Place the pretzel sticks in a bowl and pour the melted white chocolate candy coating over the pretzels. Use a fork or your fingers to coat the pretzels thoroughly.

Form Nests: Form three larger nests (for mini spring-form pans) or six smaller nests (for muffin tins) on the parchment paper.

Add Robin’s Eggs: Place Robin’s Eggs candies in the nests while the chocolate coating is still warm so they stick.

Cool Nests: Let the nests cool and harden completely on the parchment paper.

Top Cheesecakes: Place a pretzel nest on top of each cooled cheesecake before serving.