For the Crust

Cup of Yum
1. Prepare an 8x8-inch baking pan by lining it with parchment paper, having the ends overlap the pan by about an inch on the sides. (This will allow for easy lifting and removal of the cheesecake once it sets)
2. Using a food processor or large Ziplock bag, crush the cookies until they are a fine powder. Stir together with the melted butter and sugar, until the crumble becomes dough-like.
3. Press the mixture into the bottom of the prepared pan, pushing into every corner and covering the entire bottom of the pan. Place the crust in the refrigerator to set while preparing the filling.

For the Filling

1. While the crust sets, in the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, powdered sugar, and vanilla together.
2. While the cream cheese mixture beats, melt the pink chocolates in a small, microwave-safe bowl.
3. While mixing the cream cheese mixture on slow speed, pour in the melted pink candies or white chocolate chips. Add pink food coloring, if desired. Once it is well combined, pour over the prepared crust, spreading evenly until the entire bottom crust is covered.
4. Place in the refrigerator until the cheesecake sets, about 2-3 hours. Top with rainbow sprinkles and circus cookies, if desired. Cut and serve.