Preparation Steps

• Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
• In a medium bowl, combine graham cracker crumbs and sugar. Pour in melted butter and stir until combined. Press the mixture evenly into the bottom of the prepared springform pan.
  1.5 cups graham cracker crumbs
• In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs one at a time, then stir in vanilla extract and sour cream.
  1.5 cups graham cracker crumbs
• Gently fold in the rainbow sprinkles.
  1.5 cups graham cracker crumbs
• Pour the filling over the crust and spread evenly. Sprinkle additional sprinkles on top, if desired.
• Bake for 55-65 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
• Remove from oven and let cool completely on a wire rack. Chill in the refrigerator for at least 4 hours, or preferably overnight, before serving.