Cheesecake Crust Recipe

• Grease a 9 in springform pan (I use Pam however butter will also work) and preheat the oven to 325°F.
• Combine crushed graham crackers, sugar, and salt. Then add in the melted butter and mix thoroughly.
  12 Graham Crackers, 8 tbs unsalted butter, 1.5 tbs Sugar, Pinch salt
• Press graham cracker mixture into the springform pan, packing it in firmly*. I like to have my crust come up the sides a little but you don’t have to.
• Bake crust in preheated oven for 13 minutes.
• Preheat oven to 325°F (or just leave on after baking the crust). Make sure the oven rack is in the lower middle position of the oven.
• In a microwave safe dish combine white chocolate and heavy cream. Microwave on 50% power for 30 seconds, stir and repeat until smooth. Set aside.
  6 oz white chocolate, ¼ cup heavy cream
• In the bowl of a stand-up mixer beat cream cheese on medium high for 1 minute, then add ½ of the sugar and mix until combined. Then add second half of sugar and mix until fully combined. Add salt and mix in.
  1 ½ cups granulated sugar, 32 oz cream cheese, ⅛ teaspoon salt
• On low speed, add the sour cream, heavy cream/white chocolate mixture, and vanilla. Scraping down the sides of the bowl when necessary.
  ⅓ cup sour cream, 2 teaspoon vanilla
• Once white chocolate mixture is fully incorporated, add in the eggs and egg yolks 2 at a time. Let each egg or yolk become fully incorporated before adding the next. Scraping down the sides of the bowl when necessary.
  6 large eggs, 2 large yolks
• Fold the sprinkles into to the batter.
  ¾ cup red and green sprinkles
• Using foil, double wrap the bottom of your spring form pan that has the baked crust in it. - this will help keep the water out. *
• Then carefully pour the cheesecake batter into the springform pan. Pop any large bubbles that come to the top with a butter knife or toothpick.
• Place the cheesecake pan in a large roasting pan and pour boiling water into the roasting pan (making sure not to get it on the cheesecake). You want the water to reach ~2 inches up the side of the springform pan.
• Bake the cheesecake at 325°F for 15 minutes then reduce the oven temperature to 225°F and bake for another 90-110 minutes or until the internal temperature of the cheesecake is 150°F.Baking times will vary so check with a thermometer. After the internal temperature is reached the cheese cake will jiggle sstill ignificantly.
• Once cheesecake is fully baked to an internal temperature of 150°F, remove from oven and set on a wire rack. Run a knife around the edge of the cheesecake, gently separating it form the pan. This prevents it from sticking and the top from cracking. Let the cheesecake cool at room temperature for 3 hours and then refrigerate for 4 hours.
• Once cooled top with whipped cream, candies, and extra sprinkles!
  Whipped Cream, Red and Green M&Ms or sprinkles