Crust:

1. Stir together the Nilla Wafer crumbs and melted butter until the crumbs are completely coated.
2. Line the bottom of a 9" springform pan with parchment paper.
3. Pour the crumbs into the pan and use a glass or the back of a spoon to press them into the bottom and 1 1/2" up the sides.
4. Place in the refrigerator while you make the filling.

Birthday cheesecake filling:

1. In a bowl that will hold at least 2 cups, whip the heavy cream on medium-high until it holds stiff peaks.
2. In a large bowl, beat the cream cheese and granulated sugar until smooth (1-3 minutes).
3. Scrape down the sides of the bowl, add the sour cream, vanilla, almond and butter emulsion, and continue beating until just combined.
4. Using a spatula, gently fold the whipped cream into the batter.

Assembly:

1. Remove the crust from the refrigerator.
2. Fold the sprinkles into the batter and immediately pour it into the crust.
3. Use an offset spatula to smooth the filling into place and level the top of the cake.
4. Refrigerate for at least 6 hours or overnight.
5. Garnish with a swirl of store-bought frosting and extra sprinkles. Keep cold until ready to serve.