2 pkg (8 oz/250 g each) plain cream cheese, at room temperature
1/2 cup (125 mL) sweetened condensed milk
1/2 cup (125 mL) sour cream
2 tbsp (30 mL) lemon juice
1 tsp (5 mL) pure vanilla extract
1 cup (250 mL) whipped topping
1/2 cup (125 mL) Timbits Birthday Cake Cereal
1 tsp (5 mL) sprinkles
Crust: Grease 9-inch (23 cm) springform pan with cooking spray; set aside. In large saucepan set over medium heat, melt marshmallows and butter, stirring constantly. Stir in vanilla and salt. Remove from heat; stir in Timbits Birthday Cake Cereal.
Press mixture into bottom and up side of prepared pan; let cool completely.
Filling: Using electric mixer, beat cream cheese and sweetened condensed milk until light and fluffy. Beat in sour cream, lemon juice, vanilla and salt. Fold in whipped topping.
Spoon filling into prepared crust. Refrigerate for 6 to 8 hours or until set.
Remove cheesecake from pan. Garnish with cereal and sprinkles.
Alternatively, for individual cheesecakes, prepare in muffin cups.