Little Debbie Christmas Tree Cheesecake

Directions

• Set your oven to 350 degrees and take a 9-inch pan for the cheesecake. Grease it with oil and place a parchment paper after it.
• Add graham crackers and melted butter to the food processor and process the crumbs for the crust. Pour the mixture into the pan and make a smooth base. Bake it for just 10 minutes until it turns golden.
• Pour cream cheese into a mixing bowl and beat it with an electronic mixer at high speed for fluffiness.
• Add sugar, flour, vanilla extract, heavy whipping cream and eggs in the bowl step by step. After every addition, turn on the mixer for 1 minute to thoroughly mix. Add eggs in the last.
• Pour half a portion on the golden crust and arrange Christmas tree cakes in a circle over it. Press them gently, pour the remaining batter, and smooth out the surface.
• Bake for 15 minutes at 350 degrees and then for 50 to 60 minutes more at 200 degrees. When the edges are golden, and the center is a little jiggly, turn off the oven.
• Let the cheesecake cool down at room temperature and then refrigerate overnight to set.
• Next day, take heavy whipping cream and microwave it for 30 seconds or more to keep it hot. (Do not overheat or boil it)
• Add white chocolate and stir to get a smooth ganache. Pour it over the cake and smooth it with a spatula. Now, use red buttercream to create red wavy lines and add green sparkles for the final look.