Preparation Steps

• Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
• In a medium bowl, whisk together flour, granulated sugar, brown sugar, baking soda, and salt for the crust. Cut in the softened butter until the mixture resembles coarse crumbs.
• Press about two-thirds of the crust mixture into the bottom and slightly up the sides of the prepared springform pan. Reserve the remaining one-third for the topping.
• In a large bowl, beat cream cheese and granulated sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla extract.
• Pour the cheesecake filling over the crust in the pan.
• In a small bowl, combine the reserved crust ingredients with the melted butter. Stir until well combined. Sprinkle this mixture evenly over the cheesecake filling.
• Bake for 50-55 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. This helps prevent cracking.
• Remove from oven and let cool completely on a wire rack. Once cooled, sprinkle with colorful sprinkles.
• Chill in the refrigerator for at least 4 hours, or preferably overnight, before serving.