Make the crust

1. Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
3. Place the crust in the fridge while you make the filling.

Make the filling

1. In a large mixer bowl, beat the cream cheese and sugar together until well combined and smooth, then add the sour cream and mix until well combined.
2. Add the cake mix and mix until well combined and smooth.
3. Add the melted white chocolate in 2 parts, mixing until well combined and smooth after each addition. Set mixture aside.
4. In another large mixer bowl, add the heavy whipping cream, powdered sugar and vanilla extract and whip on high speed until stiff peaks form.
5. Gently fold the whipped cream into the cream cheese mixture in two parts until well combined. Gently fold in the sprinkles.
6. Add the filling to the crust and spread into an even layer. Refrigerate cheesecake until firm, 5-6 hours or overnight.

Make the whipped cream topping

1. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
2. Remove your cheesecake from the springform pan and set it on a plate or serving platter, then pipe the whipped cream around the rim of the cheesecake. I used Ateco tip 844. Decorate the cheesecake with sprinkles, if desired.
3. Store the cheesecake in the fridge until ready to serve. Cheesecake is best if eaten within 4-5 days.