Preparation Steps

• Prepare a 9-inch springform pan by lining the bottom with parchment paper. Set aside. Fill a broiler pan with about 1-2 inches of water and place it on the lowest rack in your oven. Preheat oven (with the broiler pan of water) to 325°F.
• To make the crust, blend graham crackers in a food processor until fine crumbs form. Pour in the melted butter and sugar, then pulse several times until combined. Press the crust firmly into the bottom and slightly up the sides of the prepared 9-inch springform pan. Set aside.
• For the filling, in a large bowl, beat cream cheese and 1 cup sugar with an electric mixer for about 2 minutes. Add in sour cream and vanilla extract (and vanilla bean paste, if using) and beat for an additional 2-3 minutes, scraping down the sides of the bowl as needed until smooth.
• Slowly add the eggs, one at a time, beating just until combined after each addition. Do not overbeat. Gently fold in the sprinkles. Pour the filling into the prepared crust and place the cheesecake pan into the middle of the preheated oven.
• Bake for 70 minutes. Turn off the oven, crack the door open slightly, and let the cheesecake sit undisturbed for about 15 minutes. Remove from the oven and carefully run a sharp knife along the edges of the pan to separate the cheesecake from the sides. Allow to cool on the counter (in the pan) for about 30 minutes, then place (still in the pan) in the refrigerator for about 6-8 hours (or overnight) to chill completely.
• Once chilled, remove the springform pan gently. Dollop the edges or top with thawed Cool Whip or homemade whipped cream. Add additional sprinkles on the whipped cream if desired before serving.