First make the crust. If you are using whole graham crackers, use your food processor to turn them into 1 1/2 cups of crumbs. Mix the crumbs by hand with 3 tbsp of sugar and butter, and press into the bottom of the springform pan.

In the bowl of an electric mixer, beat the cream cheese, 1 cup of sugar, and vanilla until well-blended. Add the eggs, one at a time, and mix on low speed until just blended. Do not over mix. Fold about two cups of the Fruity Pebbles, leaving about a cup to sprinkle on top once the cheesecake is in the pan. Transfer the batter to the pan and spread evenly over the crust. Top the cheesecake batter with the remaining cup of Fruity Pebbles. Bake for 55 minutes, until cake appears form and gives only a slight wiggle when you move the pan. Refrigerate for at least 4 hours before serving. Enjoy!