Instructions

1. Preheat the oven to 350°F and line a 9 or 10 inch springform pan with parchment paper on the bottom.
2. Grease the sides of the pan well. Press the premade cookie dough into an even layer. Bake the cookie dough crust for 20 minutes to blind bake it.
3. Take the crust out of the oven and put in the fridge to chill. Turn the oven down to 325°F. Fill a 9 x 13 inch pan with water and place in the oven to create a water bath for the cheesecake. This will help to prevent any cracks.
4. While the crust chills, make the cheesecake. Whip the softened cream cheese, room temperature sour cream, and granulated sugar together in a stand mixer with the paddle attachment for 3 minutes until smooth and creamy.
5. Add the vanilla extract and then the eggs one at a time, beating until just combined. Fold in the natural sprinkles. Do not over mix or the colors will bleed!
6. Pour the cheesecake batter over the sugar cookie crust in the springform pan. Drop the pan on the counter a few times to get rid of any air bubbles. Carefully place in the middle rack of the oven and bake for 55 minutes, rotating the cheesecake halfway. Do not over bake! The cheesecake will still be wobbly in the center, but this is correct!
7. At the 55 minutes mark, turn off the oven and open the door to the oven slightly. Leave the cheesecake in the turned off oven for an hour to allow the cheesecake to cool down gradually. After an hour, take it out of the oven, run a knife along the edges to release from the pan and set on a cooling rack for 1 hour to come to room temperature completely before transferring to the fridge to set overnight!
8. When ready to serve, release the springform pan and remove the rim of the pan carefully. Top with whipped cream and slice into 16 slices for the ultimate birthday treat!