# What You'll Need:
→ Crust
01 - 1 1/2 cups vanilla wafer cookie crumbs
02 - 1/4 cup unsalted butter, melted
03 - 2 tablespoons sugar
04 - Pinch of salt
→ Cheesecake Layer
05 - 16 ounces cream cheese, softened
06 - 1/2 cup granulated sugar
07 - 2 large eggs
08 - 1 teaspoon vanilla extract
09 - 1/4 cup sour cream
→ Cherry Topping
10 - 1 can (21 ounces) cherry pie filling
→ Birthday Cake Crumble
11 - 3/4 cup all-purpose flour
12 - 1/4 cup granulated sugar
13 - 2 tablespoons unsalted butter, softened
14 - 2 tablespoons milk
15 - 1/2 teaspoon vanilla extract
16 - 1/8 teaspoon salt
17 - 2 tablespoons rainbow sprinkles
# How to make it:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, allowing an overhang for easy removal.
02 - In a bowl, combine vanilla wafer crumbs, melted butter, sugar, and a pinch of salt. Press mixture firmly into the bottom of the prepared pan.
03 - Bake the crust for 8 minutes, then remove from oven and let cool slightly.
04 - Beat cream cheese until smooth in a large bowl. Add sugar and mix until fully incorporated. Blend in eggs one at a time, then add vanilla extract and sour cream, beating until the batter is creamy.
05 - Pour the cheesecake batter over the cooled crust. Spread evenly with a spatula.
06 - Dollop cherry pie filling across the cheesecake layer. Use a knife or skewer to gently swirl some of the cherries and filling into the cheesecake base.
07 - Combine flour, sugar, softened butter, milk, vanilla extract, and salt in a bowl to form a crumbly dough. Fold in rainbow sprinkles.
08 - Scatter the birthday cake crumble evenly over the cherry layer.
09 - Bake for 25 to 27 minutes, until the topping is lightly golden and the cheesecake is just set.
10 - Let bars cool to room temperature. Refrigerate for at least 3 hours, preferably overnight, before slicing into portions.
