Little Debbie Christmas Tree Cheesecake

Ingredients

Crust:

• 1 ½ cups graham cracker crumbs
• 6 tablespoons butter melted

Filling:

• 3 packs cream cheese softened
• ½ cup granulated sugar
• 3 tablespoons all purpose flour
• 1 teaspoon vanilla extract
• ½ cup heavy whipping crem
• 2 eggs
• 7 Little Debbie Christmas Tree Cakes

Ganache:

• 1 cup white chocolate
• 1/3 cup heavy whipping cream
• Green Sprinkles
• Red buttercream frosting

Instructions

1. Preheat your oven to 350 degrees F. and prepare a 9-inch springform pan by spraying generously with non-stick spray.
2. Pulse graham cracker cookies in a food processor until you get about 1 ½ cups of crumbs. Add the melted butter and pulse until combined.
3. Pour into the bottom of the prepared pan and press to form the crust. Bake for 10 minutes until golden brown.
4. In the bowl of a stand mixer equipped with a paddle attachment, cream the cream cheese on high speed until light and fluffy.
5. Add the granulated sugar, flour, and vanilla extract. Mix until just combined and smooth.
6. Scrape the sides and bottom of the bowl. Add the heavy whipping cream and mix on low speed until combined. Increase speed to high for about 1 minute.
7. Add the eggs in last, one at a time, incorporating after each addition.
8. Pour half of the batter over the prepared crust and use an offset spatula to smooth.
9. Arrange the cakes over the batter in a circle and gently press them into the batter. Cover the cakes with the remaining cheesecake batter and smooth.
10. Bake on 350 degrees for 15 minutes, then without opening the oven door, reduce the heat to 200 degrees and bake for an additional 50-53 minutes. (50 minutes was perfect for me), until the edges are set, and the center slightly jiggles.
11. Turn the oven off and crack the oven door and allow the cheesecake to cool slowly for about 15 minutes.
12. Remove the cheesecake from the oven and allow to cool to room temperature on a wire rack.
13. Place the cheesecake in the refrigerator and allow to set overnight to set completely.
14. Once the cheesecake is set, add 1/3 cup heavy whipping cream into a microwave safe bowl and heat on 30 second increments until hot but not boiling.
15. Pour over the white chocolate and let set for about 3 minutes. Whisk until smooth.
16. Pour over the top of the cheesecake and smooth. Sprinkle with green sprinkles and create lines over the top using red buttercream (I like to use the store-bought tubes for such a small amount).
17. Serve immediately or keep stored in the refrigerator in an airtight container for up to 3-5 days.