Instructions

• Preheat oven to 325°F. Line 12 standard-size muffin cups with paper liners.
• Make the crust: in a medium bowl, whisk together 1 cup (107 g) vanilla wafer cookie crumbs and 1 Tbsp (13 g) granulated sugar. Pour in 3 Tbsp (42 g) melted unsalted butter and stir with a fork until the crumbs are evenly moistened.
• Divide the crust mixture evenly among the 12 prepared muffin cups (about 1 heaping tablespoon per cup). Press the mixture into an even layer in each cup.
• Bake the crusts in the preheated oven for 6 minutes. Remove from the oven and let the crusts cool while you prepare the filling.
• Prepare the filling: in a small bowl, whisk together 3/4 cup (150 g) granulated sugar and 1 1/2 Tbsp (13 g) all-purpose flour.
• Place 16 oz (453 g) well-softened cream cheese in a large mixing bowl. Pour the sugar–flour mixture over the cream cheese. Using an electric hand mixer, beat just until smooth, scraping the sides of the bowl occasionally, about 30 seconds.
• Add 2 large eggs to the cream cheese mixture one at a time, mixing just until combined after each egg.
• Mix in 1/4 cup (59 g) sour cream, 3 Tbsp (45 ml) heavy cream, 1 1/2 tsp vanilla extract, and 1/2 tsp almond extract until just combined.
• Measure out 1/4 cup of the rainbow jimmies sprinkles (from the 1/4 cup + 2 tsp / 55 g total). Fold these 1/4 cup of sprinkles into the batter with a spatula just until evenly distributed.
• Divide the filling among the 12 muffin cups, pouring over the crust and filling each cup nearly full. Sprinkle the tops of the cheesecakes with the remaining 2 tsp of jimmies.
• Bake in the preheated oven until the cheesecakes only jiggle slightly in the center, about 20 minutes. (They may crack a little and will deflate slightly as they cool.)
• Let the cheesecakes cool at room temperature for 30 minutes. Then transfer the pan to the refrigerator and chill for 3 hours. If desired, rest a 13 x 9-inch cake pan lid (one that does not touch the cheesecakes) over the muffin pan while chilling; do not cover with plastic wrap (it can stick).
• Serve chilled with sweetened whipped cream and additional sprinkles as desired.