Lightly grease the bottom and sides of a 9-inch springform pan with non-stick spray. Mix together the vanilla cookie crumbs and melted butter and press into the bottom of the pan to form a crust. Refrigerate while making the filling.

Place the softened cream cheese, powdered sugar, lemon juice, vanilla, and almond extract in a large mixing bowl and beat with an electric handheld mixer on high speed until smooth. Add the instant pudding mix and continue mixing until fully incorporated. The mixture will get very thick. Add the whipping cream and mix, starting on low speed and increasing to high until the mixture is smooth, fluffy, and whipped. Fold in the sprinkles just until combined. Do not overmix or the sprinkles will bleed colour into the cheesecake.

Spread the filling over the prepared crust, smoothing out the top with a spatula. Refrigerate for at least 4 hours or overnight before serving.

Serve with whipped cream, if desired. Enjoy!