Make the crust

1. Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
3. Place the crust in the fridge while you make the filling.

Make the cheesecake filling

1. Add the cold water to a small bowl and sprinkle the gelatin evenly over it. You want all of the powdered gelatin to be touching water. If it isn’t, give it a stir until it’s all moistened. Let the gelatin sit and bloom/hydrate for 5 minutes.
2. In a large mixer bowl, beat the cream cheese and sugar together until well combined and smooth.
3. Add the strawberry milk powder and mix until well combined and smooth. Add the sour cream and strawberry extract and mix until well combined.
4. Heat the gelatin until. Melted, about 10 seconds, then add to the cream cheese mixture and mix until well combined. Set aside.
5. In another large mixer bowl, add the heavy whipping cream, powdered sugar and vanilla extract. Whip on high speed until stiff peaks form.
6. Carefully fold the whipped cream into the cream cheese mixture, in two parts, until well combined.
7. Adding the cheesecake filling to the prepared crust and spread into an even layer. Refrigerate until cold and firm, 4-5 hours.

Finish cheesecake

1. Remove your cheesecake from the springform pan and set it on a plate or serving platter. You can use an offset spatula to smooth out the sides, if needed. Set aside.
2. To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixing bowl and whip on high speed until stiff peaks form.
3. Pipe the whipped cream around the top outer edge of the cheesecake, then add the sprinkles. I used Ateco tip 844.
4. Store cheesecake in the fridge well-covered or in an air-tight cake carrier. Best if eaten within 4-5 days.