Add the cookies to the bowl of your food processor, fitted with the blade attachment. Pulse the cookies until they've become fine crumbs with a uniform consistency.

Transfer the cookie crumbs to a waiting mixing bowl. Add the melted butter & stir together until completely combined.

Scoop the mixture into the middle of a 9" spring-form pan. Use your hands to press it evenly out over the bottom of the pan. Make sure the crust covered the bottom lip of the spring-form pan. Cover the pan with cling wrap, and refrigerate until the crust is firm.

Add the cream cheese, sugar, vanilla, and salt to the bowl of a stand mixer. Mix them on medium low speed, just until smooth- about 2-3 minutes.

Add the sour cream & cream, continuing to mix until the filling's smooth- about 5 minutes. Scraping the sides down and mixing again if needed to completely combine. Remove the mixing bowl from the mixer.

Add 6 drops of neon blue food coloring, 3 drops neon purple, and 1 drop neon green food coloring to the mixture. Whisk until a uniform color is reached. The color we achieved as 'stormy blue' adjust colors as needed if a darker or brighter color's desired.

Transfer the filling to the prepared crust in the springform pan. Use an inverted spatula to spread it out evenly. Sprinkle the sprinkles evenly out over the top of the cheesecake.

Cover the pan tightly with cling wrap. Refrigerate for 4 hours, or overnight. Keep the cheesecake covered and freeze for 20-30 minutes before slicing and serving.

Serve & enjoy!