Pre-heat your oven to 350F degrees. Lightly grease your 9-inch springform with cooking spray and set aside.

In your food processor, pulverize your graham crackers or sugar cooks to create crumbs for your cheesecake. Add in melted butter and salt, pulse until combined.

Press the crumb mixture into your springform pan until you have an even layer that coats the bottom and goes partially up the sides of your dish.

Place it on the middle rack of your oven and bake for ~15 minutes or until golden brown. Set aside to cool.

In the bowl of your stand mixer, beat together the cream cheese and sugar until smooth. Be sure to scrape the sides of the bowl often to ensure if is all getting mixed properly! This usually takes ~5 minutes.

Add in the heavy cream, vanilla extract and almond extract and mix to combine.

Add in your room-temperature eggs one at a time, allowing them to combine fully between each addition. Remember to scrape the sides of the bowl!

Once combined, gently fold in your rainbow sprinkles until evenly distributed. Pour the mixture into your springform pan and tap it lightly onto the counter to ensure it lays in an even layer in your pan.

Wrap the bottom of your springform pan in a tight layer of aluminium foil. Place the pan on the center of your baking sheet.

Pour enough water on the sheet to create a least 1/2 inch depth around your pan. Place the cheesecake in the oven and bake for ~60 minutes, or until the center of the cheesecake moves with the rest of the cheesecake when you tap it.

Once it's done, turn the oven off and crack the door SLIGHTLY to allow the cheesecake to start to come to room temperature. Let it sit in the oven for ~60 minutes or until the oven has cooled off.

Remove the cheesecake from the oven and let it sit at room temperature for around 30-60 minutes. From there, put the cheesecake in the fridge. Let it sit for ~3 hours or overnight. Slice + enjoy!