Ingredients
1 cupvanilla wafer cookie crumbsfrom about 29 cookies
1tbspgranulated sugar
3tbspunsalted buttermelted
¾cupgranulated sugar
1½tbspall-purpose flour
16ozcream cheesesoftened
2eggslarge
¼cupsour cream
3tbspheavy cream
1½tspvanilla extract
½tspalmond extract
¼cuprainbow jimmies sprinklesroughly chopped, divided, plus more for serving
whipped creamsweetened, for serving
Preparation
For the crust: Preheat oven to 325 degrees F. Line 12 standard size muffin cups with paper liners.
In a medium mixing bowl whisk together cookie crumbs and sugar. Pour in melted butter and stir with a fork until evenly moistened.
Divide mixture among prepared muffin cups, adding about 1 heaping tablespoon to each. Press crust into an even layer in each cup.
Bake in preheated oven 6 minutes then remove from oven and let cool.
For the filling: In a small mixing bowl whisk together sugar and flour.
Add softened cream cheese to a separate large mixing bowl. Pour sugar mixture over cream cheese and using an electric hand mixer cream together just until mixture is smooth, while scraping sides of bowl occasionally, about 30 seconds.
Mix in eggs one at a time blending just until combined after each. Mix in sour cream, heavy cream, vanilla extract and almond extract.
Pour in ¼ cup of the jimmies and fold batter with a spatula just to evenly distribute.
Divide mixture among muffin cups pouring over crust layer and filling each cup nearly full. Sprinkle tops with remaining 2 teaspoons of sprinkles.
Bake in preheated oven until cupcakes only giggle slightly, about 20 minutes.
Let cool at room temperature 30 minutes then transfer to refrigerator and chill 3 hours. Preferably rest a 13 by 9-inch cake pan lid over muffin pan – one that doesn’t touch cheesecakes, don’t cover with plastic wrap or it will stick.
Serve chilled with whipped cream and sprinkles.
