Put on the counter to raise to room temperature:
Two 8-oz packages of cream cheese
Two large eggs
Place in a large bowl:
Two 8 oz packages of cream cheese (room temperature)
¾ cup granulated sugar
¼ cup sour cream
1 teaspoon vanilla extract
Pinch of salt
Mix together with a hand mixer until combined.
Add in one at a time until combined:
Two large eggs (room temperature)
Fold in:
2 tablespoons sprinkles
Preheat oven to 350º
Line a square baking pan with parchment paper for easy removal. Place in the pan:
One pack of Pillsbury sugar cookies
Press down on the cookies so that they are all touching, it doesn’t have to be perfect.
Pour the cheesecake mixture over the cookies in the pan.
Place the cheesecake pan in the oven and a separate pan of water on the bottom rack to add moisture and reduce cracks.
Bake for 40-45 minutes at 350º
Take out of the oven, sprinkle more sprinkles on top.
Allow to cool for at least one hour then place in the fridge for at least 4 hours to completely chill before cutting.
Use a wet knife when cutting for easier time.