• Preheat oven to 350°F.

Crust

• In a bowl, mix graham cracker crumbs, sugar, and melted butter until all the crumbs are coated and the mixture has a coarse sand consistency.
• Press the mixture onto the bottom and ⅔ way up a 9-inch springform pan that is lined with parchment paper.
• Wrap two pieces of heavy-duty aluminum foil around the bottom of the sides of the pan. Set aside.

Filling

• In the bowl of a stand mixer with the paddle attachment, cream the softened cream cheese until smooth.
• Add in the sugar and beat on high, scraping down the sides as needed, until combined.
• Add in the sour cream and vanilla extract and mix until the filling is smooth and creamy, about 30 seconds.
• With the mixer on low, add in the eggs, one at a time, blending well after each addition.
• Remove the bowl from the stand mixer and fold in the rainbow jimmies with a spatula.
• Pour cheesecake filling into the springform pan.
• Place the springform pan into a larger pan and carefully place it in the oven. Pour hot water into the larger pan, about 3-4 inches deep or halfway up the side of the springform pan.
• Bake until the top of the cheesecake turns golden, about 60 – 70 minutes. Remove from oven. Let the cheesecake cool on a wire rack.

Topping

• When the cheesecake is cooled pipe dollops of whipped topping on top of the cheesecake. Sprinkle some rainbow jimmies on top of the whipped cream.