For the cake: Preheat the oven to 350°F. Generously grease a large bundt pan with Crisco and coat it with flour. Do not skip this step, it is important to help the cake release from the pan!
In a large mixing bowl, combine the cake mix, vanilla pudding mix, eggs, oil, water, sour cream and vanilla extract. Mix all of the ingredients until they are well combined then fold in the sprinkles. Set aside.
For the cheesecake: Remove the wrapper and microwave the cream cheese for 20-25 seconds.
In a medium-sized bowl, combine the softened cream cheese with the egg, vanilla cake mix and vanilla extract. Mix all of the ingredients until they are well combined and smooth. Stir in the crushed Oreos and sprinkles.
Place at least 1/3 of the cake batter into the bottom of the greased and floured pan, be sure to cover at least the bottom nooks and crannies.
Then spread the Oreo cheesecake over top of the cake batter and try to spread it evenly.
Finally, cover the cheesecake layer with the remaining cake batter. Bake at 350°F for 45-55 minutes. Note that baking times will vary by oven and pan type. To test the cake for doneness, insert a knife into the cake, if the knife comes out clean, the cake is done.
Allow the cake to cool for at least 15-20 minutes and gently run a knife around the sides of the pan to help release the cake from the sides of the pan. Turn the cake onto a pan by placing the pan on the top of the cake and use two hands to invert it. Allow the cake to cool completely.
For the topping: Remove the wrapper and microwave the cream cheese for 20-25 seconds and then beat the cream cheese until it’s smooth.
Then add the powdered sugar and vanilla extract and beat until the ingredients are well combined. Then slowly add the heavy cream, one teaspoon at a time until the cream cheese reaches your desired consistency. It should still be thick, not watery, but it should run off your spoon without too much effort.
Place the cream cheese in a piping bag and cut off the edge of the piping bag about ¼-inch from the bottom. Pipe the cream cheese frosting along the top and sides of the cake and garnish with sprinkles. Keep this cake refrigerated in an airtight container.
You’ll need 2 boxes of vanilla cake mix for this recipe, one for the actual cake and one to use for the cheesecake filling. If you don’t want to buy a second box of cake mix for the filling, you can substitute the vanilla cake mix with granulated sugar (see step 4).