# Components:
→ Crust
01 - 1 1/2 cups vanilla wafer cookie crumbs
02 - 1/4 cup unsalted butter, melted
03 - 2 tablespoons sugar
04 - Pinch of salt
→ Cheesecake Layer
05 - 16 ounces cream cheese, softened
06 - 1/2 cup granulated sugar
07 - 2 large eggs
08 - 1 teaspoon vanilla extract
09 - 1/4 cup sour cream
→ Cherry Topping
10 - 1 can (21 ounces) cherry pie filling
→ Birthday Cake Crumble
11 - 3/4 cup all-purpose flour
12 - 1/4 cup granulated sugar
13 - 2 tablespoons unsalted butter, softened
14 - 2 tablespoons milk
15 - 1/2 teaspoon vanilla extract
16 - 1/8 teaspoon salt
17 - 2 tablespoons rainbow sprinkles
# Directions:
01 - Preheat the oven to 350°F. Line a 9x9-inch baking pan with parchment paper, allowing excess to extend beyond the edges for easy removal.
02 - Combine vanilla wafer cookie crumbs, melted butter, sugar, and salt in a bowl until evenly combined. Press the mixture firmly into the bottom of the prepared pan.
03 - Bake the crust for 8 minutes. Remove from the oven and let cool slightly.
04 - Using an electric mixer, beat cream cheese in a large bowl until smooth. Add granulated sugar and beat until incorporated. Mix in eggs one at a time, then blend in vanilla extract and sour cream until the mixture is creamy and uniform.
05 - Pour the cheesecake mixture over the cooled crust and spread evenly with a spatula.
06 - Dollop cherry pie filling over the cheesecake layer. Use a knife or skewer to gently swirl portions of the filling and cherries into the cheesecake mixture.
07 - In a separate bowl, blend flour, granulated sugar, softened butter, milk, vanilla extract, and salt until a crumbly dough forms. Fold in rainbow sprinkles.
08 - Crumble the birthday cake dough evenly over the cherry layer.
09 - Return the pan to the oven and bake for 25 to 27 minutes, until the topping is golden and the cheesecake layer is just set.
10 - Allow bars to cool to room temperature, then refrigerate for at least 3 hours or preferably overnight before slicing into individual portions.
