Little Debbie Christmas Tree Cheesecake

Crust

1. Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with a circle of parchment paper.
2. Process Golden Oreos (filling and all) in a large food processor until crushed into fine crumbs. Drizzle the melted butter into the crumbs while processing until evenly moistened.
3. Transfer Oreo crumb mixture to the prepared springform pan. Press into an even layer on the bottom of the pan with a flat-bottomed glass or measuring cup.
4. Bake for 10 minutes to help set crust, then remove from oven and cool.

Filling

1. In a large bowl, combine softened cream cheese, sugar, flour, and vanilla extract. Mix well using an electric mixer until smooth. Stop to scrape the bottom and sides of the bowl.
2. Add sour cream, heavy cream, and 1 egg. Mix on medium-low speed until combined. Add remaining eggs, one at a time, mixing on low speed just until combined between each addition.
3. Pour half of the cheesecake batter into the prepared Golden Oreo crust. Arrange the unwrapped Little Debbie Christmas tree cakes on top of the filling with their tops pointing in to the center of the circle so you can fit all six of them. Pour remaining batter on top, completely covering the Christmas tree cakes.
4. Transfer the cheesecake to the preheated oven and place a large pan of very hot water on the rack below the cheesecake. Bake for 60-70 minutes. The cheesecake is done when the edges are set and very slightly golden brown but the center of the cake is still jiggly with a wobble to it. Turn off the oven but leave the cheesecake in it with the oven door ajar so it can cool gently for 30-45 minutes.
5. Carefully remove the cheesecake from the oven (it will still be very hot) and run a thin paring knife around the inside edge of the pan to loosen the cheesecake from the sides of the pan. Let the cheesecake cool completely at room temperature.
6. Transfer the cooled cheesecake to the fridge and chill for at least 6 hours or overnight.

Topping

1. Make the white chocolate ganache by combining the chopped white chocolate and heavy cream in a microwave-safe bowl. Heat for 30 seconds, then stir well until smooth and combined. Let cool for 15 minutes.
2. Pour white chocolate ganache over the chilled cheesecake and spread in an even layer. Refrigerate for at least 1 hour to set the ganache.
3. Sprinkle the cheesecake with green sprinkles and pipe wavy lines of red icing on top to finish. Slice and serve.