# Components:
→ Crust
01 - 1 1/2 cups vanilla wafer cookie crumbs
02 - 1/4 cup unsalted butter, melted
03 - 2 tablespoons granulated 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
# Directions:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, allowing excess to hang over edges for easy removal.
02 - In a mixing bowl, thoroughly combine vanilla wafer crumbs, melted butter, sugar, and salt. Firmly press mixture into the bottom of the prepared pan.
03 - Bake crust for 8 minutes. Remove from oven and allow to cool slightly.
04 - Using an electric mixer, beat softened cream cheese until no lumps remain. Add sugar and continue mixing until fully blended. Incorporate eggs one at a time, followed by vanilla extract and sour cream, beating until the batter is smooth.
05 - Pour the cream cheese mixture over cooled crust and spread evenly with a spatula.
06 - Spoon cherry pie filling over the cheesecake layer. Using a knife or skewer, gently swirl some of the cherries and filling into the cheesecake for a marbled effect.
07 - In a separate bowl, mix flour, sugar, softened butter, milk, vanilla extract, and salt until a crumbly dough forms. Fold in rainbow sprinkles until well distributed.
08 - Evenly distribute the crumble over the cherry topping, covering the surface.
09 - Bake in preheated oven for 25 to 27 minutes, until the crumble is lightly golden and cheesecake is just set.
10 - Allow bars to cool to room temperature. Refrigerate at least 3 hours, preferably overnight, before slicing.
