Cotton Candy Cheesecake

INGREDENT

For the crust:

• 2 cups crushed graham crackers (or pink wafer cookies for extra color)
• 6 tbsp melted butter
• 2 tbsp sugar

For the cheesecake filling:

• 16 oz (2 blocks) cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• 1 packet unflavored gelatin
• 1/4 cup cold water
• 1/2 tsp cotton candy extract (or to taste)
• Pink and blue food coloring

For decoration (optional):

• Cotton candy
• Sprinkles
• Whipped cream

Instructions

1. Make the crust:
   In a bowl, mix crushed graham crackers, melted butter, and sugar until well combined. Press the mixture into the bottom of a springform pan. Chill in the fridge while you make the filling.
2. Prepare gelatin:
   In a small bowl, mix the gelatin and cold water. Let it sit for 5 minutes to bloom. Then microwave for about 15 seconds until fully dissolved. Let it cool slightly.
3. Make cheesecake filling:
   In a large bowl, beat the softened cream cheese and sugar until smooth. Add vanilla and cotton candy extract.
4. Whip the cream:
   In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Then fold in the cooled gelatin.
5. Add color:
   Divide the mixture into two bowls. Tint one pink and one blue with food coloring. Spoon or swirl them alternately into the crust for a cotton candy swirl effect.
6. Chill:
   Smooth the top and refrigerate the cheesecake for at least 4 hours or until firm.
7. Decorate:
   Just before serving, top with whipped cream, sprinkles, and a fluff of cotton candy (add cotton candy only at serving time so it doesn’t melt).

Let me know if you want a baked version or mini cups instead!