Step 1

CRUST

Step 2

Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.2.

Step 3

Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the springform pan.3.

Step 4

Bake the crust for 10 minutes, then set aside to cool.4.

Step 5

Cover the outsides of the pan with aluminum foil (I also use a plastic crock pot liner – see method for preventing your water bath from leaking here) so that water from the water bath cannot get in. Set prepared pan aside.CHEESECAKE FILLING

Step 6

“instruction-step-6″>Reduce oven to 300°F (148°C).In a

Step 7

large mixer bowl, mix the cream cheese, sugar and flour until well combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.Add

Step 8

he sour cream and vanilla extract, mixing on low speed until well combined.Add

Step 9

he eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.Stir

Step 10

in about 1 1/4 cups of chopped animal cookies. Stir just until mixed, so the colors from the sprinkles don’t mix into the batter too much.Pour

Step 11

small amount of batter into the bottom of the crust in an even layer, then add the remaining 3/4 cup of chopped animal cookies.Pour

Step 12

he remaining cheesecake filling into crust, over the cookies, and spread into an even layer.Place

Step 13

springform pan (covered with aluminum foil) inside another larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.Bake

Step 14

or 1 hour and 25 minutes.Turn

Step 15

ff heat and leave cheesecake in oven with door closed for 30 minutes.Crack

Step 16

oven door and leave the cheesecake in the oven for about 30 minutes.16.Remove

Step 17

cheesecake from oven and chill until firm, 5-6 hours or overnight.TO FINISH OFF THE CHEESECAKE

Step 18

truction-step-18″>When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate.To ma

Step 19

e the white chocolate ganache. Put the white chocolate chips in a heat proof bowl.Micro

Step 20

ave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth. If it doesn’t melt completely, microwave for 10-20 seconds, then whisk until smooth.Color t

Step 21

e ganache with a little pink gel coloring, if desired.Pour th

Step 22

ganache onto the cheesecake and spread into an even layer.To make

Step 23

the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.Pipe do

Step 24

lops of the whipped cream on top of the white chocolate ganache.Top the

Step 25

cheesecake with frosted animal cookies and some sprinkles, if desired. Refrigerate until ready to serve. Cheesecake is best for 3-4 days.