Funfetti Mini Cheesecakes

Ingredients

• 1 cup vanilla wafer cookie crumbs, from about 29 cookies
• 1 Tbsp granulated sugar
• 3 Tbsp unsalted butter, melted
• 3/4 cup granulated sugar
• 1 1/2 Tbsp all-purpose flour
• 16 oz cream cheese, well softened
• 2 large eggs
• 1/4 cup sour cream
• 3 Tbsp heavy cream
• 1 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 1/4 cup + 2 tsp rainbow jimmies sprinkles, roughy chopped, divided, plus more for serving
• Sweetened whipped cream, for serving

Directions

1. Set the oven to 325 degrees. Tuck paper liners into 12 standard size muffin cups. For the crust, combine the cookie crumbs and sugar in a medium bowl, then add the melted butter and mix with a fork until the crumbs are uniformly damp.
2. Spoon the crumb mixture into the lined cups, using about 1 heaping tablespoon for each. Pat it down so each cup has a flat, even base.
3. Bake the crusts for 6 minutes, then take the pan out of the oven and leave them to cool.
4. For the filling, stir the sugar and flour together in a small bowl.
5. Place the softened cream cheese in a large bowl. Add the sugar-flour mixture, then beat with an electric hand mixer until the mixture looks smooth, stopping to scrape the bowl as needed, about 30 seconds.
6. Beat in the eggs one at a time, mixing only until each disappears into the batter. Add the sour cream, heavy cream, vanilla extract, and almond extract, and mix to combine.
7. Add 1/4 cup of the jimmies, then use a spatula to fold them through the batter until they are evenly scattered.
8. Pour the cheesecake batter over the cooled crusts, dividing it among the muffin cups and filling each nearly to the top. Scatter the remaining 2 tsp sprinkles over the tops.
9. Bake at 325 degrees until the centers have only a slight jiggle, about 20 minutes. A few small cracks are fine; the cheesecakes will settle as they cool and the cracks should not show much.
10. Cool the cheesecakes at room temperature for 30 minutes, then move the pan to the refrigerator and chill for 3 hours. If possible, rest a 13 by 9-inch cake pan lid over the muffin pan without letting it touch the cheesecakes; avoid plastic wrap because it can cling to the tops.
11. Serve chilled with whipped cream and sprinkles.