Funfetti Cheesecake

I have so very many cheesecake recipes here and I just love making (and eating) them. While some people find them hard to make, I really think that with the right recipe and a little time, anyone can make the perfect cheesecake. So if you want the best fool-proof funfetti cheesecake, you’ve come to the right place. The filling is basically my favorite classic vanilla cheesecake, but with sprinkles, a little more flavor and a little thicker (I had to add more cream cheese to keep the sprinkles afloat!). The result? A celebratory cheesecake that’s about to be your new favorite.

• 2 cups (268g) graham cracker crumbs
• 2 tablespoons (26g) sugar
• 3 tablespoons sprinkles
• 1/2 cup (112g) unsalted butter, melted

• 32 ounces (904g) cream cheese, room temperature
• 1 cup (207g) sugar
• 3 tablespoons (24g) all-purpose flour
• 1 cup (230g) sour cream
• 4 teaspoons vanilla extract
• 1 teaspoons cake batter flavoring, optional
• 4 large eggs, room temperature
• 6–7 tablespoons sprinkles

• 1 cup (240ml) heavy whipping cream, cold
• 1/2 cup (58g) powdered sugar
• 1 teaspoon vanilla extract
• Sprinkles