• Preheat the oven to 350F (180C).
• Optionally, wrap the outside of the springform in an oven bag or slow cooker bag and secure with the oven safe key lock tie.
• Wrap the outside of the springform pan with aluminum foil at least 3-4 times so that the bottom and sides are covered and all the seems of the foil are covered at least once. If you are not wrapping the pan with an oven bag, be sure to wrap in aluminum foil at least 4-5 times.
• Lightly grease the pan.

Crust

• Mix together the graham crumbs and brown sugar. Then mix in the melted butter. The mixture should feel like damp sand.
• Pour into the prepared pan. Press into the bottom and slightly up the sides (about ¼ of the way up the sides) to form a slight lip around the edges.
• Bake in the preheated oven for 8-10 minutes. Remove from the oven. Turn the oven down to 325F (170C).

Cheesecake Filling

• In a very large bowl, beat together the cream cheese and sugar until smooth and creamy. Continually turn off the mixer and scrape down the bottom and sides of the bowl.
• Beat in the sour cream, vanilla extract and almond extract.
• In a small bowl, whisk together the 3 whole eggs and additional egg yolk. Beat the whisked eggs into the cream cheese mixture about ⅓ at a time, scraping down the sides of the bowl as you go.
• Very gently, stir the sprinkles into the batter using a rubber spatula or wooden spoon.

Baking & Chilling the Cheesecake

• Place the springform pan in the middle of the large roasting pan. Pour the cheesecake batter into the pan and gently smooth the top.
• Pour boiling water into the roasting pan until there is about ½ - 1 inch (1-2 cm) of water in the roasting pan.
• Place the roasting pan in the preheated oven on a rack about ⅓ from the bottom. Bake for 50-60 minutes, or until the top looks almost set and if you give the pan a gentle nudge the cheesecake wobbles like jello or pudding, but not like a glass of milk.
• Remove the roasting pan (with cheesecake inside) from the oven. Let it cool at room temperature.
• Once the pan is no longer warm to the touch, remove the springform pan from the roasting pan. Ensure the springform pan does not feel warm. Cover the top of the springform and place the cheesecake in the fridge to chill for at least 6 hours or overnight.

Frosting & Serving

• Beat the softened butter until smooth.
• Add in 1 cup powdered sugar, vanilla, salt and optionally add a few drops of food coloring. Start by beating together at a low speed, gradually increasing until combined.
• Beat in the rest of the powdered sugar about ½ cup at a time, alternating with 1 tablespoon of cream (or milk) until the desired sweetness and thickness is reached.
• Transfer the frosting to a piping bag (I used a 1M tip star tip).
• Remove the cheesecake from the fridge. Carefully trace around the outside of the cake with a thin, sharp knife (not a table knife) to help unstick the cheesecake from the ring of the springform pan. Then unclamp the outer ring of the pan.
• If there is condensation on top of the cheesecake, blot it off with a paper towel. Pipe around the edges with the frosting and decorate with sprinkles.
• Slice with a thin, sharp knife. Be sure to slice all the way through the crust. Store leftovers covered in the fridge for up to 4 days.