• Preheat oven to 300°F

Cheesecake Layer

• Line the inside of a 9-inch cake pan with foil. Press firmly so it is flat. Let edges hang over pan for easy removal later.
• In a mixer, beat cream cheese, sugar and flour on low.
• Add sour cream and vanilla.
• Add eggs one at a time.
• Pour the cheesecake batter into the lined cake pan.
• Place it in a larger pan with water or use a cheesecake moat.
• Bake 60 mins.
• Then shut oven but leave cake in the oven with door closed 30 mins.
• Then, crack oven open and leave cake in for 30 more mins.
• Remove and chill overnight.

Cake layers

• Preheat the oven to 350°F
• Line the bottoms of two 9-inch cake pans with parchment paper rounds and grease the sides.
• Beat butter and sugar together until fluffy.
• Add sour cream and strawberry extract.
• Add egg whites in 2 batches.
• Combine the flour, baking powder and salt in a bowl.
• Combine the milk and puree in bowl.
• Add half of the flour mix to the batter.
• Add the milk mixture to the batter and combine.
• Add rest of flour mix.
• Add coloring.
• Divide batter between the 2 pans and bake 25-30 mins.
• Cool a few mins, then remove to a rack and cool to room temp.

Frosting

• Beat cream cheese smooth in a bowl.
• In a mixer, beat heavy cream, powdered sugar and vanilla extract to soft peaks.
• Add the cream cheese to the whipped cream and beat to stiff peaks.
• Place whipped frosting in the refrigerator.

Assembly

• Place one cake layer on platter and top with 1 c. frosting.
• Place cheesecake layer on next and top that with 1 c. frosting. Ley second cake layer on top of cheesecake.
• Frost entire cake and load on the sprinkles! Easiest to place cake over the sink while pressing sprinkles into the sides.