Preheat your oven to 350°F (175°C). In a medium bowl, whisk together flour, baking soda, and salt.

In a large bowl, cream together the softened butter and white sugar until light and fluffy, about 3-4 minutes.

Add vanilla extract, eggs, and sprinkles. Mix until combined, then press the dough into a greased springform pan.

Bake for 25-30 minutes or until golden brown on the edges.

Place ½ cup of flour in the oven and bake for 5 minutes.

Beat together unsalted butter and additional sugar in a mixing bowl until fluffy. Stir in vanilla extract and milk.

Gradually add the baked flour, mix in remaining sprinkles, shape into balls, and freeze to firm up.

Lower oven temperature to 325°F (160°C). Beat the softened cream cheese and sugar until smooth, about 2-3 minutes.

Add sour cream and heavy cream, mix until fully incorporated. Gradually add eggs, one at a time, blending just until combined.

Fold in about ¾ of the chilled cookie dough balls.

Pour cheesecake filling over the prepared crust. Wrap the pan in aluminum foil and place in a water bath.

Bake for 80-90 minutes until edges are set but center jiggles. Let cool in the oven for 30 minutes.

Then transfer to the refrigerator to chill.

Heat heavy cream in a saucepan until simmering, then pour over chocolate chips and stir until smooth.

After cheesecake has chilled for at least 6 hours, pour ganache over top and decorate with remaining cookie dough balls and sprinkles.