Prepare the graham cracker crust first by combining the graham cracker crumbs, sugar, & melted butter. Press firmly in the bottom & up the sides of a 10 inch springform pan.
In the bowl of a stand mixer or a large bowl using a hand mixer, beat the cream cheese until creamy & fluffy. Add the sugar & stir again to combine.
Mix in the sour cream, vanilla extract, & salt. Stir until well combined. With your mixer on low speed, add in each egg one at a time until combined. Make sure to scrape the sides of your bowl to be sure all ingredients are incorporated into your cheesecake batter.
Pour 1/4 of the cheesecake batter into your graham cracker crust coated springform pan. Place your Christmas tree snack cakes around the the pan, like you are forming a wreath. Pour the rest of the batter over top to envelop the snack cakes, pressing them down slightly if you need to to be sure they are covered by the batter.
Place your springform pan on an aluminum foil covered baking sheet to protect your oven from leakage.
Bake on the center rack of your oven for 50-60 minutes on 325 degrees. The center should spring back to the touch but will still be a little jiggly. Don’t over bake or the texture will suffer.
Remove from the oven & allow to cool for 15 minutes on a wire rack. Using a knife, gently loosen the rust from the inside of the springform pan to help prevent cracks. If it does crack, don’t worry. You will be covering that up with frosting anyway!
Allow the cheesecake to cool for another 2 hours at room temperature and then transfer to the fridge to cool completely. Once chilled, you can remove the the ring of the springform pan & decorate accordingly.
Spread the tub of white frosting over the cake evenly. Decorate like the Christmas tree cakes with green sprinkles and red writing frosting.
