No Bake Funfetti Cheesecake

Line an 8- or 9-inch (20–23 cm) springform pan with parchment paper.

In a medium bowl, combine crushed Golden Oreos, melted butter, and salt. Mix until evenly combined. Stir in 3 tablespoons of rainbow jimmies.

Press the mixture firmly into the bottom and 1 inch (2.5 cm) up the sides of the prepared pan using the bottom of a glass or measuring cup. Refrigerate the crust while preparing the filling.

Place 2 tablespoons (30 ml) of the heavy cream in a microwave-safe bowl and heat for 20 seconds or until very hot.

Add the chopped white chocolate to the hot cream and stir until melted and smooth. Microwave an additional 15 seconds if needed. Set aside to cool slightly.

In a large bowl, combine cream cheese and powdered sugar. Beat with an electric mixer until smooth and fluffy.

Add sour cream and heat-treated cake mix. Mix until incorporated.

Add pure vanilla extract and lemon juice. Mix again until combined.

Stir in the melted white chocolate mixture until fully incorporated.

In a separate bowl, whip the remaining (270 ml) heavy cream until stiff peaks form.

Gently fold the whipped cream into the cheesecake batter until just combined. Add ½ cup of rainbow jimmies and stir lightly to avoid color bleeding.

Pour the batter into the prepared crust.

Smooth the top with a spatula. Cover and refrigerate overnight, for at least 12 hours.

When ready to serve, whip 1 cup (240 ml) of heavy cream with ¼ cup (30 g) of powdered sugar until stiff peaks form.

Transfer to a piping bag fitted with a 2D or similar piping tip.

Release the cheesecake from the springform pan and remove the parchment.

Sprinkle ¼ cup (25 g) of rainbow jimmies over the center of the cheesecake, leaving a 1-inch (2.5 cm) border.

Pipe rosettes or your preferred design around the border.