Grease a 9-inch springform pan with cooking spray. If using a pre-made graham cracker crust, press it into the bottom of the pan. If making your own, crush graham crackers and mix with melted butter; then pack this mixture into the pan.

Combine the Jell-O No-Bake Classic Cheesecake mix with required ingredients and beat with an electric mixer for 3-5 minutes. Pour over the crust and refrigerate for 30 minutes.

Boil 1/3 cup of water, add blue Jell-O granules and stir until dissolved. Mix in ½ cup ice water. Fold in one tub of Cool Whip and pour over the chilled cheesecake layer; refrigerate for another 30 minutes.

Boil ½ cup of water for strawberry or cherry Jell-O, dissolve the granules, then add ½ cup ice water. Fold in the second tub of Cool Whip and pour over the blue layer. Refrigerate for at least 4 hours or overnight.

After the Jell-O layers are set, spread the remaining Cool Whip on top. Garnish with Cadbury Mini Eggs. Serve chilled.

Run a knife around the edges of the pan, unlock and remove the sides, slice into wedges, and serve.