Preheat your oven to 350°F (175°C). Spray a 9-inch springform pan with non-stick spray and line the bottom with parchment paper. Bake 1½ cups of all-purpose flour on a sheet for 5 minutes to eliminate any bacteria, then allow it to cool.

In a bowl, mix the cooled flour with baking soda and salt. In a separate bowl, cream together the softened butter and sugar for 2 minutes until fluffy.

Incorporate one egg, the egg yolk, and vanilla extract. Gradually add the dry mixture and press the dough into the prepared pan.

Bake for 25–30 minutes or until golden brown.

While the crust cools, prepare the cookie dough balls. In a bowl, mix the remaining 1½ cups of all-purpose flour and salt together.

Cream more soft butter and sugar until light and fluffy, then add milk and vanilla extract. Gradually incorporate the flour mixture to form a dough.

Shape the dough into small balls and place them on a baking sheet lined with parchment paper. Freeze the cookie dough balls until firm, about 30 minutes.

Lower the oven temperature to 325°F (162°C). In a large mixing bowl, beat the cream cheese with sugar until completely smooth.

Add in the sour cream, heavy cream, vanilla, and the eggs, one at a time, mixing thoroughly after each addition.

Gently fold in ¾ of the chilled cookie dough balls. Carefully pour this luscious cheesecake batter onto the cooled crust in the springform pan, spreading it evenly.

To ensure even cooking and avoid cracks in your cheesecake, place the springform pan into a larger roasting pan.

Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.

Bake the Sugar Cookie Cheesecake for 80–90 minutes. It should be set around the edges but still slightly jiggly in the center when done.

Once baking is complete, turn off the oven and crack the door open, allowing the cheesecake to cool for 30 minutes inside the oven.

After cooling, remove the cheesecake from the water bath and refrigerate for at least 6 hours or overnight.

Heat the heavy cream in a saucepan until steaming but not boiling.

Pour the hot cream over the white chocolate chips in a bowl, allowing it to sit for a couple of minutes.

Stir the mixture gently until smooth and glossy. Drizzle this decadent white chocolate ganache over the chilled cheesecake, then top with the remaining cookie dough balls and festive Christmas sprinkles.

Chill again briefly to set the ganache before serving.