• Preheat oven to 350°F and prepare a spring form pan by wrapping it with several sheets of heavy duty tinfoil.

Make the Crust:

• In a medium size bowl add crushed graham crackers and sugar and mix with a whisk or fork. Add melted butter and mix, adding more melted butter if not sticking together, a tablespoon at a time.
• Pour into spring form pan and press crust into bottom of pan and up the sides about an inch (if you don’t like that much crust just do the bottom). Set aside.

Make the Filling:

• In a large bowl add cream cheese and mix until smooth and fluffy. Add sour cream, brown sugar and sugar and mix until incorporated.
• Add eggs, one at a time until well mixed in. Add vanilla and mix. Add flour, salt and half the funfetti and mix until all is incorporated.

Bake the Cheesecake:

• Pour filling over crust in spring form pan. Place pan in larger roasting pan. Place both in oven and with a spouted measuring cup pour water into roasting pan until it’s about an inch to halfway up the side of the spring form pan.
• Bake cheesecake for 1 hour or until the sides are set but the center is still jiggly.
• Turn off the oven and crack the door and let the cheesecake cool in the oven for an hour.

Cool, Slice and Serve:

• Remove cheesecake from oven and water bath and let completely cool on counter.
• When completely cooled, cover with plastic wrap and put in the refrigerator for 6 to 8 hours or overnight.
• Top cheesecake with the rest of the funfetti,
• Serve along with whipped cream around the edges (optional).