How to Make Cotton Candy Cheesecake

• Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
• Combine the graham cracker crumbs, granulated sugar, and melted butter in a bowl. Mix until the texture is like wet sand.
• Press the mixture firmly into the bottom of the prepared springform pan to create an even layer. Bake for 10 minutes, then remove and let cool.
• Beat the softened cream cheese in a large mixing bowl until smooth and creamy.
• Add the granulated sugar and vanilla extract gradually, mixing until completely combined.
• Incorporate the eggs one at a time, mixing well after each addition.
• Stir in the sour cream until the mixture is smooth and creamy.
• Fold in the fluffed cotton candy gently until evenly distributed throughout the batter.
• Pour the cheesecake filling over the cooled crust, using a spatula to smooth the top evenly.
• Bake in the preheated oven for 50–60 minutes, or until the center is set but still slightly jiggly.
• Cool the cheesecake in the oven with the door slightly ajar for about 1 hour.
• Chill the cheesecake in the refrigerator for at least 4 hours, or overnight for best results.
• Top with additional cotton candy before serving.
• Slice carefully to serve and enjoy!