Prepare the Tin and Oven: Preheat your oven to 160°C (140°C fan). Grease and line the base of a 23cm (9-inch) springform cake tin. To prepare it for the water bath, wrap the outside of the tin in a double layer of heavy-duty tin foil, ensuring it comes high up the sides to prevent any water from seeping in.

Make the Crust: Place the 300g of frosted animal cookies into a food processor and pulse until they form fine crumbs. Alternatively, place them in a zip-top bag and crush with a rolling pin. Transfer the crumbs to a bowl, add the pinch of salt, and pour in the melted butter. Mix with a fork until the crumbs are evenly moistened, like damp sand.

Form the Crust: Tip the buttery crumbs into your prepared tin. Use the back of a spoon or the flat bottom of a glass to press the mixture firmly and evenly across the base and slightly up the sides. Bake for 10-12 minutes, then set aside to cool while you make the filling.

Start the Filling: In a large mixing bowl, beat the room temperature cream cheese with an electric mixer on a low speed until it’s completely smooth and free of lumps. This can take about 2-3 minutes. Scrape down the sides and bottom of the bowl frequently.

Combine Wet and Dry Ingredients: Add the caster sugar and plain flour, and mix on low speed until just combined. Add the soured cream and vanilla extract, mixing again until smooth. What works best for me is to keep the mixer on a low setting throughout this process to avoid incorporating too much air, which can cause cracks later.

Add Eggs and Colour: Add the eggs one at a time, mixing on low speed only until the yellow of the yolk disappears into the batter. Do not overmix. After the last egg is incorporated, add a few drops of pink food colouring and mix briefly until you have an even pastel colour.

Bake the Cheesecake: Pour the filling over your cooled crust and smooth the top with a spatula. Place the springform tin into a larger roasting tin. Carefully pour boiling water into the roasting tin until it comes about halfway up the sides of the cheesecake tin. Bake for 1 hour to 1 hour and 15 minutes. The cheesecake is ready when the edges are set but the centre still has a slight wobble.

Cool Slowly: Turn off the oven and leave the door closed for 1 hour. Then, crack the oven door open with a wooden spoon and let the cheesecake cool completely inside the oven. This slow cooling process is another key to a perfect, crack-free surface. Once at room temperature, remove from the water bath, take off the foil, and chill in the fridge for at least 6 hours, or preferably overnight.

Decorate and Serve: Once fully chilled, make the topping. Place the chopped white chocolate in a heatproof bowl. Gently heat the double cream in a small saucepan until it's just simmering. Pour the hot cream over the chocolate and let it sit for 2 minutes before stirring until you have a smooth, glossy ganache. Let it cool for 10-15 minutes until it has thickened slightly.

Final Touches: Pour the cooled ganache over the top of the chilled cheesecake, spreading it to the edges. Immediately decorate with the chopped animal cookies and a generous shower of sprinkles. Return to the fridge for 30 minutes for the ganache to set before slicing and serving.