Step 1: Preheat your oven to 325°F. Grease a 9-inch springform pan with non-stick cooking spray.

Step 2: In a large mixing bowl, crush the Fruity Pebbles cereal into small pieces. You can use a food processor or place the cereal in a sealed plastic bag and crush it with a rolling pin.

Step 3: Add the melted butter to the crushed Fruity Pebbles and mix until well combined.

Step 4: Press the mixture into the bottom of the prepared springform pan, using a flat bottomed glass to help press it down evenly. Bake for 10 minutes or until lightly golden brown.

Step 5: While the crust is baking, prepare the cheesecake filling. In a large mixing bowl, beat the cream cheese until smooth and creamy. Add in the granulated sugar and beat until well combined.

Step 6: Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and sour cream and mix until just combined.

Step 7: Gently fold in 1 cup of Fruity Pebbles cereal into the cheesecake batter.

Step 8: Pour the cheesecake batter into the prepared crust, spreading it evenly.

Step 9: Bake the cheesecake for 45-50 minutes, or until the center is just set and the edges are lightly golden brown. Turn off the oven and let the cheesecake cool in the oven for 1 hour.

Step 10: Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight.