Mix wet and dry ingredients separately.

Combine.

Mix well.

Bake at 350 until a toothpick comes out clean.

Preheat oven to 325 degrees.

Set water to boil.

Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl.

Gradually add sugar, beating until fluffy.

Beat in vanilla extract and salt.

Beat in eggs, one at a time, scraping down side of bowl after each addition.

Beat in sour cream.

Line the bottom of the cheesecake pan (I used Glad Sticky wrap).

Wrap bottom half of pan in foil.

Pour in filling; place in a roasting pan.

Pour in boiling water to come halfway up side of springform.

Bake until just set in center, about 45 minutes.

Remove pan from water; let cool 20 minutes.

Run a paring knife around edge; let cool completely.

Remove outer ring of cheesecake pan, but leave metal bottom.

Wrap in plastic wrap and freeze.

Place one layer of cake on cake stand.

Frost top with a thin layer of frosting.

Remove cheesecake from freezer, unwrap, and remove metal bottom of the pan, then peel off wrapping.

Place cheesecake layer on top of the cake.

Place top layer of cake on top of the cheesecake, and coat entire cake with a layer frosting.

Top with sprinkles or any decoration of your choosing.

Refrigerate until ready to serve.