2cupsvanilla wafer cookie crumbs approximately 12 ounces whole cookies
1/4cupgranulated sugar
5tablespoonsbutter melted
1/8teaspoonkosher salt
For the filling:
4 8-ounceblocks cream cheese room temperature
1 1/4cupsgranulated sugar
1teaspoonvanilla extract
1teaspoonalmond extract
4large eggs
1/8teaspoonkosher salt
1cuprainbow sprinkles
For the whipped cream frosting:
1cupheavy cream
1/2cuppowdered sugar
1/2teaspoonvanilla extract
pink food coloring
Instructions
Preheat oven to 350 degrees.
In a large bowl, mix together the cookie crumbs, sugar, butter and salt until clumps begin to form.
Press the crumb mixture into a springform pan firmly and evenly across the bottom and halfway up the sides.
Transfer the crust to the oven and bake until set, approximately 10 minutes.
Transfer pan to a wire rack and cool completely. Wrap the bottom and sides of the pan with foil.
Reduce the oven to 325 degrees.
Add the cream cheese to a large bowl and beat with an electric mixer until fluffy, approximately 2-3 minutes.
Beat in the sugar, vanilla and almond extract scraping down the sides of the bowl, as needed.
Add the eggs to the cream cheese mixture one at a time, beating well after each addition.
Fold in the sprinkles.
Pour the filling into the crust and set in a deep baking pan.
Transfer the baking pan to the oven and fill with water. Bake for 60-65 minutes or until set but still wobbly in the center.
Remove the cheesecake from the oven and cool on a wire rack. Transfer to the refrigerator and chill for 8 hours or overnight.
In a large bowl, beat the heavy cream, sugar and vanilla with a hand mixer until stiff peaks form. On low speed, mix in the food coloring until blended.
Transfer the whipped cream frosting to a piping bag and pipe onto the top of the cake using a star tip.