• Preheat oven to 325 degrees.

Make the Crust

• Prep your mini cheesecake pan by spraying lightly with nonstick spray. We LOVE using the Chicago Metallic mini cheesecake pan with the removable round bottoms that are easily popped out through the bottom for flawless cheesecake removal. ?
  
• Next, combine the graham cracker crumbs, butter, sugar, and rainbow Jimmie sprinkles in a small bowl using a spatula. Divide mixture into each mini pan cavity evenly. It’s about 1 heaping Tbsp per cavity. Press down firmly into the bottom (we used the Tbsp measuring spoon, but you could also use a shot glass or your fingers).
• Bake the crust for 8-10 minutes. Crust should be nice and golden in color.
• Take crust out of the oven and allow to cool completely.

Make the Cheesecake Filling

• Beat the cream cheese alone with a hand mixer or in a stand mixer.
  
• Add the sour cream, sugar and vanilla extract. Mix until everything is combined and smooth. Next, add in your eggs one at a time and mix until just combined. Don’t overmix or this will create too much air and your cheesecakes will sink when baked. Not to worry too much on this, as the size of mini cheesecakes eliminates this issue greatly and if it happens, it’s minimal. Plus, they still taste delicious. ? Lastly, fold in your rainbow Jimmie sprinkles with a spatula delicately until combined.
• Pour the mixture into your cavities on top of the bottom crust layer. Fill almost all the way to the top.
• Bake for 20 minutes, or until they are set. They will still jiggle a little bit. Makes sure they do not crack or they are overcooked.
• After baking, allow to cool in the pan completely on the counter. After they are cooled, place in the refrigerator to chill for a couple hours or overnight until firm.

Make Whipped Topping

• Add heavy cream to a food processor, then add the powdered sugar, milk powder, and vanilla to the cream.
  
• Whip the cream until it thickens (it will only take about 20-30 seconds, it sets up quick!).
• When you run a spoon through it, and it holds its shape without falling back too much, it’s ready to use.
• This recipe makes 2 cups of whipped cream.
• Spoon your whipped topping into a piping bag and pipe onto each mini cheesecake. Lastly, sprinkle extra rainbow Jimmie sprinkles on top of the whipped topping, then serve! Enjoy! ?