Preheat oven to 350°F. Prep your baking sheet with a ½ inch water and place into oven. Spray a 9" springform pan with oil non-stick spray and tightly wrap base and sides with foil. Or make the bath on the shelf below if you don't use foil.
Grind animal crackers, cones, sugar and salt in a food processor or blender. Once very crumbly, add butter and mix until all is wet and press into the springform pan.
Cheesecake Filling
In a bowl of a mixer add cream cheese and beat until completely smooth (only works if cream cheese is room temperature). Add sugar, flour, salt, ice cream, yogurt, and extract and beat again. All should be smooth without chunks. Add 1 egg at a time on low speed. Make sure to incorporate completely before adding next egg.
Fold in sprinkles and pour into pan on top of crust. Bake for 60-70 minutes.
Turn off heat and let the cheesecake sit for another 30 minutes in warm oven.
Remove from oven and let cool completely. then refrigerate overnight.
Whipped Cream
Whip heavy cream in a metal bowl (or bowl of mixer) on medium/high speed until peaks form. Add in the sugar and extract. Whip until stiff peaks. Add food coloring if you wish!
Pour into piping bag and pipe on top of cooled cheesecake. Sprinkle with sprinkles.
Notes
- Room temperature: A lot of the ingredients need to be at room temp to make sure that the ingredients whip and incorporate fully.- Butter Extract: Can be swapped for vanilla if you can't find the butter extract.- Sugar Cones: Can be swapped with waffle cones or a mix of both cones.