Directions

1. Prepare the crust:
   Preheat oven to 325°F (160°C).
   In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a springform pan. Bake for 8–10 minutes, then allow to cool.

2. Make the filling:
   In a large bowl, beat cream cheese and sugar until smooth.
   Add sour cream, vanilla extract, and cotton candy flavoring. Mix until well combined.
   Add eggs one at a time, beating just until blended after each addition.

3. Color and layer:
   Divide the batter into two equal parts. Tint one part pink and the other blue with food coloring.
   Spoon alternating dollops of each color onto the cooled crust. Swirl gently with a knife for a marbled effect if desired.

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4. Bake:
   Bake the cheesecake for about 50–60 minutes, or until the center is set but still slightly jiggly.
   Turn off the oven, crack the oven door, and let the cheesecake cool slowly for 1 hour.

5. Chill:
   Refrigerate the cheesecake for at least 4 hours or overnight for best results.

6. Decorate:
   Top with whipped cream, cotton candy pieces, and sprinkles just before serving.

 Notes

• Avoid opening the oven door while baking to prevent cracks.

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• Add the cotton candy topping just before serving to prevent it from melting.

• Store leftovers covered in the refrigerator for up to 3 days.

 Conclusion

This Cotton Candy Cheesecake brings the magic of the carnival right to your table with every colorful, creamy bite.
It’s a show-stopping dessert that’s as delightful to look at as it is to eat!