Funfetti Cheesecake

For some reason I have a recent obsession with Funfetti. I was never really a fan until just a few months ago. It's really pretty to see little specks of colors in desserts and for some reason the taste is appealing to me even though cake batter flavor has never been my thing. Tastes change I guess, although tastes are supposed to get more sophisticated with age. I seem to be regressing.

Cheesecake is another one of those things. I do love cheesecake but only like twice a year. It never really crosses my mind when I think about dessert but every time I do have it I remember how good it is. I've only made cheesecake once before a couple years ago so this was a bit of an experiment. It turned out pretty well! The Funfetti flavor definitely didn't come through as much as I was hoping so I would change how much I add next time.

The original recipe made a 9x13 pan of these, which is way too much for me to have around. So I halved the recipe to put in an 8x8 pan, but halving it still overfilled the pan a little and it got overcooked on the edges before the middle was set. The recipe also called for the crust to be made of golden Oreos, but I thought that might be way too sweet so I subbed a traditional graham cracker crust and I liked it. This certainly wasn't a perfect pan of cheesecake but everyone who tried it liked it. Plus it is pretty cute.

Funfetti Cheesecake 

• 1 sleeve graham crackers, crushed to crumbs
• 3 Tblsp butter, melted
• 2 tsp sugar

Mix together and press into bottom of 9x9 pan or 9 inch cake pan. Bake at 350 for 7 minutes.

• 2 8-oz squares cream cheese, softened
• 1/2 cup sour cream
• 3/4 cup sugar
• 3/4 cup dry Funfetti cake mix
•  2 eggs
• 1 tsp vanilla
• 2 Tblsp colored sprinkles

Cream the cream cheese, sour cream, and sugar together until smooth. Mix the eggs in one at a time. Add the rest of the ingredients and pour into the graham cracker crust. Bake at 350 for 40-50 minutes or until the middle is set. Cool completely and refrigerate.