Cotton Candy Cheesecake

Preparation

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 well combined.
Press the mixture firmly into the bottom of the prepared springform pan to form 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 well combined.
Incorporate the eggs one at a time, mixing well after each addition.
Stir in the sour cream until smooth.
Fold in the fluffed cotton candy gently until evenly distributed.
Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
Bake for 50–60 minutes or until the center is set but still slightly jiggly.
Cool your cheesecake by turning off the oven and leaving the door slightly ajar for about 1 hour.
Refrigerate the cheesecake for at least 4 hours or overnight for the best results.
Top with additional cotton candy for decoration right before serving.
Slice and enjoy!