Prepare the water bath by putting the springform pan in a dry brownie pan and then place the brownie pan inside a larger pan. Set aside.
Using the paddle attachment, beat the cream cheese until smooth, creamy and lump-free.
24 ounce Cream cheese
Add sugar, sour cream, flour, and heavy cream and beat until smooth and lump-free.
1⅓ cup Granulated sugar, ¼ cup Heavy cream, ½ cup Sour cream, 1 tablespoon All-purpose flour
Switch to the rubber spatula and lightly beat the eggs with the vanilla extract. Add the beaten eggs and gently mix everything, being careful not to incorporate too much air into the mixture.
4 Eggs, 1 tablespoon Vanilla extract
Add in the sprinkles and gently fold them in.
½ cup Confetti sprinkles
Pour the cheesecake batter over the crust and place carefully into the prepared water bath. Fill up the larger pan about ¾ of the height of the springform pan; adjust as necessary. NO WATER SHOULD TOUCH THE BOTTOM OF THE SPRINGFORM PAN.
Bake the cheesecake for 65 to 75 minutes or until the sides appear solid and the center is jiggly. Turn the oven off, but do not open the oven door. Let the cheesecake cool in the water bath for 3 hours; the center will continue to cook slowly.
Crack open the oven door and keep the cheesecake inside for one more hour. Remove from the oven and transfer the cheesecake from the water bath to a wire rack. Cool for 1 hour, then place in the refrigerator until firm and thoroughly chilled for at least 4-5 hours.
Crush the Oreos and sprinkle them on top of the cheesecake using the food processor.
6 Vanilla Oreos
Finish the top with extra sprinkles.
2 tablespoon Confetti sprinkles