Step 1

Using a countertop mixer fitted with the paddle attachment, beat the cream cheese on medium speed until completely smooth (about 3 minutes).

Step 2

Add the sugar and flour; mix until well combined.

Step 3

Whisk the eggs and egg yolk together and add to the bowl in 2 additions, mixing fully after each addition.

Step 4

Add the sour cream and vanilla. Mix until fully combined. (Tip: Use a spatula to scrape the sides and bottom of the bowl to ensure the filling is fully mixed.)

Step 5

Spray a 9” springform pan with nonstick baking spray. Line bottom of pan with parchment paper and then pour cheesecake batter into pan.

Step 6

Wrap the bottom of the springform pan with a piece of aluminum foil and place in a large rimmed baking pan. Create a water bath by filling pan with ~1” of water. Bake at 325°F until center of cake is just barely set (~30-35 minutes). (Tip: Pull the cheesecake out of the oven when there is about 1" ring of "looser" filling left in the center of the cake.)

Step 7

Remove cake from oven and cool slightly. Wrap entire pan in plastic wrap and freeze overnight.

Step 8

Grease and flour (9-inch round cake pans. Line bottoms of pans with parchment paper; set aside.

Step 9

Preheat oven to 350°F.

Step 10

Using a large bowl, sift together the flour, baking powder and salt. Stir until well combined; set aside.

Step 11

Using a countertop mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy (~2-3 minutes on medium speed).

Step 12

Add the egg and egg whites; mix on low speed until well combined.

Step 13

Add half of the flour mixture to the bowl; mix on low speed until well combined.

Step 14

Add the milk, sour cream, vanilla extract and almond extract; mix on low speed until well combined. Add the remaining flour mixture; mix on low speed until well combined. (Tip: Don’t forget to scrape down the sides of the bowl to ensure all ingredients are fully mixed.)

Step 15

Add rainbow sprinkles; mix until well combined.

Step 16

Divide batter evenly into the two prepared pans.

Step 17

Bake at 350°F for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 18

Let cakes cool in pan for 10 minutes before turning out onto a cooling rack until completely cool.

Step 19

Using a countertop mixer fitted with the paddle attachment, cream together the cream cheese and butter until well combined.

Step 20

Add vanilla extract and 1 cup of powdered sugar at a time until frosting reaches desired sweetness.

Step 21

Beat frosting on medium-high speed for 3-4 minutes, or until fluffy.

Step 22

Add sprinkles and mix until well combined.

Step 23

Place one layer of cake on a large plate. Spread ½ cup of frosting evenly on top of cake.

Step 24

Remove the cheesecake from the freezer and place on top.

Step 25

Spread ½ cup of frosting on top of cheesecake layer.

Step 26

Finally, place second layer of cake on top. Frost the top and sides of the cake using the remaining frosting.

Step 27

Decorate top of cake with additional rainbow sprinkles.

Step 28

Refrigerate cake until ready to serve.