Preheat oven to 325 degree F. Line a 9 inch springform pan with parchment paper in the bottom and grease the sides.
Combine the crust ingredients in a small bowl. Press mixture into the bottom of the springform pan. Bake crust for 10 minutes, then set aside to cool. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in. Set prepared pan aside.
Reduce oven to 300 degrees F. In a large mixing bowl mix cream cheese, sugar, flour until well combined. Use a mixer on low speed to keep less air from getting into the batter which can cause cracks. Scrap down the sides of the bowl.
Add the sour cream and vanilla extract mixing on low speed until well combined. Add the eggs one at a time, beating slowly and scraping down the sides of the bowl after each addition.
Stir in about one and one-fourth cups of chopped animal cookies. Stir just until mixed so the colors from the sprinkles don't mix too much with the batter. Pour a small amount of the batter into the bottom of the crust in an even layer, then add the remaining 3/4 cup of chopped animal cookies. Pour remaining cheesecake batter into the crust, over the cookies, and spread into an even layer.
Place aluminum covered springform pan 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 for one hour and twenty-five minutes.
Turn off heat and leave cheesecake in oven with the door closed for about 30 minutes. Crack oven door and leave cheesecake in the oven for another 30 minutes. Remove cheesecake from oven and chill until firm, five to six hours or overnight.
When the cheesecake is cool and firm, remove from the springform pan and set on a serving platter.
To make the white chocolate ganache, put the white chocolate chips in a heat proof bowl. Microwave the heavy whipping cream until it just begins to boil, then pour it over the chips. Allow to sit for two to three minutes, then whisk until smooth. If it doesn't melt completely, microwave to ten to twenty seconds, then whisk until smooth. Color the ganache pink and pour the ganache onto the top of the cheesecake and spread into an even layer.
To make whipping cream, add the heavy whipping cream, powdered sugar and vanilla to a large mixing bowl. Whip on high speed until stiff peaks form. Pipe dollops of whipped cream on top of the cheesecake in a decorative pattern. Top the cheesecake with some frosted animal cookies and sprinkles. Refrigerate the cheesecake.
Ingredients
Directions
Preheat oven to 325 degree F. Line a 9 inch springform pan with parchment paper in the bottom and grease the sides.
Combine the crust ingredients in a small bowl. Press mixture into the bottom of the springform pan. Bake crust for 10 minutes, then set aside to cool. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in. Set prepared pan aside.
Reduce oven to 300 degrees F. In a large mixing bowl mix cream cheese, sugar, flour until well combined. Use a mixer on low speed to keep less air from getting into the batter which can cause cracks. Scrap down the sides of the bowl.
Add the sour cream and vanilla extract mixing on low speed until well combined. Add the eggs one at a time, beating slowly and scraping down the sides of the bowl after each addition.
Stir in about one and one-fourth cups of chopped animal cookies. Stir just until mixed so the colors from the sprinkles don't mix too much with the batter. Pour a small amount of the batter into the bottom of the crust in an even layer, then add the remaining 3/4 cup of chopped animal cookies. Pour remaining cheesecake batter into the crust, over the cookies, and spread into an even layer.
Place aluminum covered springform pan 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 for one hour and twenty-five minutes.
Turn off heat and leave cheesecake in oven with the door closed for about 30 minutes. Crack oven door and leave cheesecake in the oven for another 30 minutes. Remove cheesecake from oven and chill until firm, five to six hours or overnight.
When the cheesecake is cool and firm, remove from the springform pan and set on a serving platter.
To make the white chocolate ganache, put the white chocolate chips in a heat proof bowl. Microwave the heavy whipping cream until it just begins to boil, then pour it over the chips. Allow to sit for two to three minutes, then whisk until smooth. If it doesn't melt completely, microwave to ten to twenty seconds, then whisk until smooth. Color the ganache pink and pour the ganache onto the top of the cheesecake and spread into an even layer.
To make whipping cream, add the heavy whipping cream, powdered sugar and vanilla to a large mixing bowl. Whip on high speed until stiff peaks form. Pipe dollops of whipped cream on top of the cheesecake in a decorative pattern. Top the cheesecake with some frosted animal cookies and sprinkles. Refrigerate the cheesecake.