Instructions:

• In a mixing bowl, combine the vanilla wafer cookie crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
• Line a mini muffin tin with paper liners. Press about 1 tablespoon of the crumb mixture into the bottom of each liner, ensuring it's tightly packed.
• In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and flour, mixing until well combined.
• Add the eggs, one at a time, mixing well after each addition. Then add the sour cream, heavy cream, vanilla extract, and almond extract. Mix until the batter is smooth and creamy.
• Gently fold in 1/4 cup of the rainbow jimmies sprinkles into the cheesecake batter, being careful not to overmix.
• Spoon the cheesecake batter over the prepared crusts in the muffin tin, filling each cup nearly to the top.
• Preheat your oven to 325°F (162°C). Bake the mini cheesecakes for about 18-20 minutes, or until the edges are set but the centers still have a slight jiggle.
• Allow the cheesecakes to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Once cooled, refrigerate them for at least 2 hours, or preferably overnight, to set.
• When ready to serve, top each mini cheesecake with a dollop of sweetened whipped cream and a sprinkle of additional rainbow jimmies.