Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a food processor, pulse the sugar cookies until fine crumbs form. Transfer crumbs to a medium bowl and stir in the melted butter. Press the mixture evenly into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes. Remove from oven and let cool slightly.
- In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth. Beat in the eggs one at a time, then stir in the vanilla extract and sour cream.
- Pour the cream cheese mixture over the prepared crust.
- Bake for 50-60 minutes, or until the edges are set and the center is almost set.
- Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour. This helps prevent cracking.
- Remove the cheesecake from the oven and let it cool completely on a wire rack. Then, cover and refrigerate for at least 2 hours, or preferably overnight.
- For the topping, whip the heavy cream and powdered sugar until stiff peaks form. Spread over the chilled cheesecake and sprinkle with additional sprinkles, if desired.
Nutrition
Notes
Ensure your cream cheese and sour cream are at room temperature for a smoother filling. Do not overmix the batter after adding the eggs.