For the Crust:

1. Grind the Nilla Wafers cookies into a fine crumb using a food processor or blender. Do the same for the Fruity Pebble cereal. Combine together in a large bowl. Pour the melted butter over the crumbs and stir until well coated.
2. Line the bottom of a 9-inch springform pan with parchment paper. Gently grease the sides of pan with a thin coating of cooking spray. Press the crumbs into bottom and up the sides of the pan. Refrigerate the crust until the filling is prepared.

For the Filling:

1. Grind the Fruity Pebble cereal into a fine crumb using a food processor or blender.
2. Make the whipped cream. Put your mixing bowl and whisk in the freezer for 10 to 15 minutes until it is completely cold. Beat 1 1/2 cups heavy cream on medium-high speed for a couple of minutes until it reaches soft peaks. Add the powdered sugar and continue beating until stiff peaks form. Set aside.
3. In the mixing bowl, beat the cream cheese on medium-high speed until it’s free of lumps, and scrape down the bowl occasionally. Add the granulated sugar and continue beating until well incorporated. Add 2 tablespoons of heavy whipping cream and beat until incorporated, scraping down the bowl as needed.
4. Fold the prepared whipped cream into the cream cheese mixture. Gently turn it over from the bottom to the top until it’s well mixed, then add the crushed cereal. Pour the cheesecake filling into the prepared crust. Cover this and refrigerate for a minimum of 4 hours.

For the Topping:

1. Grind the Fruity Pebble cereal into a fine crumb using a food processor or blender.
2. Make a second batch of whipped cream following the method described above. Chill the mixing bowl. Beat the heavy cream on medium-high speed for a couple of minutes until it reaches soft peaks. Add the powdered sugar and cereal and continue beating until stiff peaks form. Use a large open star round tip, to decorate the cheesecake.