Tie-Dye Cheesecake

CRUST

 * 2 cups crushed Golden Oreos
 * 3 tablespoons melted butter
 * 1 tablespoon sprinkles

FILLING

 * 2 pounds cream cheese, room temperature
 * 1 1/3 cups sugar
 * 4 eggs
 * 1 tablespoon vanilla extract
 * 1/4 teaspoon salt
 * 2/3 cup sour cream
 * 2/3 cup heavy whipping cream
 * Food coloring

TOPPING

 * 1 cup heavy whipping cream
 * 1-2 tablespoons powdered sugar
 * Sprinkles

For the crust

 * Preheat the oven to 350 degrees.
 * Prepare a 9" springform pan with cooking spray.
 * In a small bowl combine Oreo crumbs and melted butter until throughly combined.
 * Press crumb mixture into the bottom of the pan and about 1/2 inch up the side.
 * Bake 12 - 15 minutes until the crumbs are set.
 * Let cool on a wire rack

For the filling

 * Preheat oven to 325 degrees.
 * In a stand mixer, fitted with a paddle attachment, cream cream cheese until light and fluffy.
 * Add sugar and beat on high for an additional 3 minutes.
 * Add vanilla extract and salt and mix until just combined.
 * Add eggs, one at a time, scraping down the side of the bowl with a spatula after each addition.
 * Add sour cream and mix until combined.
 * Add heavy cream and mix until combined.
 * Divide the batter into four bowls. Add a few drops of food coloring to each one.
 * Transfer colorful batter to four separate pipping bags. Twist the tops and and place them in a large bowl.
 * Starting with one color, cut the bottom of the pipping bag and place a few generous dollops of batter all over the crust. Repeat with another colors (making sure you evenly distribute them) until you reach the top of the pan.
 * Once your dollops are filled to the top, stick a knife down into the batter and make a swirling like motion all over the pan.
 * Wrap the outside of your springform pan in aluminum foil.
 * Place the pan inside a high-sided roasting pan.
 * Create a water bath by filling the roasting pan with hot water until you reach halfway up the side of the cheesecake pan.
 * Bake for 1 1/2 hours.
 * After an hour and a half, turn the oven off and crack the door open 1 inch.
 * Leave the cheesecake like this for 1 hour.
 * After an hour, take the cheesecake out of the oven and place aluminum foil over the top (making sure the foil does not actually touch the cheesecake).
 * Place in the refrigerator for 4 hours.

For the topping

 * In a stand mixer fitted with a whisk attachment, mix heavy whipping cream on a high speed until it begins to thicken.
 * Add powdered sugar and whip until the cream has become firm.
 * Put whipping cream into a prepared piping bag with a star tip.
 * Pipe stars all over the top of the cheesecake.
 * Add sprinkles.