Ingredients

2 ½ cups (335g) Golden Oreo cookie crumbs (about 28 Oreos)

3 tablespoons sprinkles

5 tablespoons (70g) unsalted butter (melted)

24 ounces (678g) cream cheese (room temperature)

½ cup (104g) sugar

3 tablespoons (43g) sour cream

½ cup (65g) Funfetti cake mix

8 ounces white chocolate (melted and slightly cooled)

1 ¼ cups (300ml) heavy whipping cream (cold)

¾ cup (86g) powdered sugar

1 teaspoon vanilla extract

5 tablespoons sprinkles

1 cup (240ml) heavy whipping cream (cold)

½ cup (58g) powdered sugar

1 teaspoon vanilla extract

Instructions

Step 1: Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides.

Step 2: In a small bowl, combine Golden Oreo cookie crumbs, sprinkles, and melted butter. Press this mixture evenly into the bottom and up the sides of the pan to form the crust. Place the crust in the fridge to chill while preparing the filling.

Step 3: In a large mixing bowl, beat the cream cheese and sugar together until smooth and well combined. Add sour cream and mix until incorporated.

Step 4: Add the Funfetti cake mix and continue mixing until the batter is smooth and consistent.

Step 5: Slowly add the melted white chocolate in two parts, mixing well after each addition until the mixture is smooth. Set this aside.

Step 6: In a separate large bowl, whip 1 ¼ cups of cold heavy whipping cream with powdered sugar and vanilla extract on high speed until stiff peaks form.

Step 7: Gently fold the whipped cream into the cream cheese mixture in two additions until fully combined. Carefully fold in 3 tablespoons of sprinkles.

Step 8: Pour the filling into the prepared crust, spreading it into an even layer. Refrigerate the cheesecake for 5-6 hours or overnight until firm.

Step 9: For the whipped cream topping, whip 1 cup of cold heavy whipping cream with powdered sugar and vanilla extract on high speed until stiff peaks form.

Step 10: Remove the cheesecake from the springform pan and place it on a serving plate. Pipe the whipped cream around the rim of the cheesecake and decorate with the remaining sprinkles as desired.

Step 11: Keep the cheesecake refrigerated until serving.

Tips & Variations

Use different colored or themed sprinkles to match holidays or celebrations.

If white chocolate is too sweet, try using cream cheese ganache made with semi-sweet chocolate for a richer flavor.

For extra texture, fold in finely chopped nuts or mini chocolate chips along with the sprinkles.

Allow the cheesecake to chill overnight for the best slicing results.

FAQs

Can I use a different type of cookie for the crust?

Yes, feel free to substitute Golden Oreos with graham crackers, vanilla wafer cookies, or any other cookie you prefer for a different flavor profile.

Is it necessary to melt the white chocolate?

Yes, melting the white chocolate allows it to blend smoothly with the cream cheese filling, contributing to the creamy texture and subtle sweetness of the cheesecake.