Cotton Candy Cheesecake 
Ingredients
For the Crust
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
For the Cheesecake Filling
4 blocks (8 ounces each) cream cheese
1 cup granulated sugar
1 cup sour cream
¼ cup all-purpose flour
4 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup cotton candy, torn into small pieces
For the Whipped Topping
½ cup cold heavy cream
2 tablespoons powdered sugar
For Garnish
Additional cotton candy
Instructions
Preheat and prepare the crust
Set your oven to 325°F. In a medium bowl, mix the graham cracker crumbs, ¼ cup of granulated sugar, and the melted butter until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan, using the bottom of a measuring cup to create an even, compact layer. Bake for 10 minutes, then remove from the oven and let the crust cool completely on a wire rack.
Make the cheesecake batter
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and free of lumps, about 2 minutes. Add 1 cup of granulated sugar and beat until combined. Mix in the sour cream and flour until just incorporated. Add the eggs one at a time, beating on low speed after each addition only until blended—do not overmix. Stir in the vanilla extract. Gently fold in the torn cotton candy pieces with a rubber spatula; they will begin to melt slightly into the batter, which is expected.
Assemble and bake
Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Place the springform pan into a larger roasting pan. Fill the outer pan with about 1 inch of hot water to create a water bath. Carefully transfer to the oven and bake for 60 to 70 minutes, until the edges are set and the center still jiggles slightly (like gelatin) when gently shaken.
Cool gradually
Turn off the oven, prop the door open about 6 inches, and let the cheesecake cool inside for 1 hour. Remove the springform pan from the water bath and transfer to a wire rack to cool completely to room temperature. Cover loosely with plastic wrap and refrigerate for at least 4 hours, or overnight.
Prepare the whipped topping
In a chilled bowl, whip the cold heavy cream and powdered sugar with an electric mixer until stiff peaks form. Spread or pipe the whipped cream over the fully chilled cheesecake.
Garnish and serve immediately
Just before serving, pile the additional cotton candy on top of the whipped cream. (Cotton candy will melt within 15 to 30 minutes, so add it only when ready to serve.) Slice with a sharp knife, wiping the blade clean between cuts. Store any leftover cheesecake without cotton candy in an airtight container in the refrigerator for up to 5 days.
Cotton Candy Cheesecake
