Rainbow Cereal Cheesecake

Preheat your oven to 325°F and grease a 9-inch springform pan. In a medium bowl, mix the 2 cups of crushed cereal with the melted butter until the crumbs are evenly moistened. Firmly press this mixture into the bottom of the prepared pan to create an even crust layer.
Using an electric mixer on medium speed, beat the cream cheese and granulated sugar in a large bowl for 2-3 minutes until completely smooth and creamy, scraping down the sides of the bowl as needed.
Add the sour cream, vanilla extract, and flour to the cream cheese mixture, beating on low speed just until combined. Add the eggs one at a time, mixing on low speed after each addition until just incorporated, being careful not to overmix the batter.
Pour the filling over the prepared crust and smooth the top with a spatula. Tap the pan gently on the counter a few times to release any air bubbles. Bake for 50-60 minutes until the edges are set but the center still has a slight jiggle when gently shaken.
Turn off the oven and crack the oven door open, letting the cheesecake cool inside for 1 hour to prevent cracking. Then remove from oven and cool completely at room temperature before refrigerating for at least 4 hours or overnight.
Before serving, use an electric mixer to whip the heavy cream and powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the chilled cheesecake, then top with the additional 1 cup of cereal and rainbow sprinkles.