Make the Sugar Cookie Crust:
Preheat the oven to 350°F. Spray a 9-inch springform pan with non-stick spray. Line the bottom with parchment paper and spray again. Set aside.

In a medium bowl, combine flour, baking soda, and salt. Set aside.

Using a mixer, beat the butter and cane sugar on high speed for 2 minutes. Add the vanilla, egg, and egg yolk and mix until fully combined.

Slowly add the dry ingredients and mix on low speed until just combined. Fold in the Christmas sprinkles.

Press the cookie dough into the bottom of the springform pan. Bake for 25-30 minutes, or until golden on top.

Make the Cookie Dough Balls:
While the crust bakes, mix the flour and salt in a medium bowl. Set aside.

Beat the butter and cane sugar together for 2 minutes. Add the vanilla and milk, mixing until well combined.

Add the dry ingredients and mix on low until just combined. Stir in the Christmas sprinkles.

Roll the dough into small balls, about the size of a dime to a nickel. Freeze until firm.

Make the Cheesecake:
Preheat the oven to 325°F. Prepare a water bath by boiling water.

Beat the cream cheese and cane sugar for 2 minutes. Add the sour cream, heavy cream, and vanilla and mix until smooth.

Add the eggs one at a time, mixing after each addition.

Fold in 2/3 of the cookie dough balls.

Pour the cheesecake batter over the cooled sugar cookie crust. Prepare the water bath and bake for 80-90 minutes, or until the edges are set.

Make the White Chocolate Ganache:
Heat the heavy cream in a small saucepan until hot. Pour it over the white chocolate chips and let sit for 2 minutes before stirring until smooth.

Assemble the Cheesecake:
Pour the ganache over the cheesecake and freeze for 10 minutes. Top with the remaining cookie dough balls and Christmas sprinkles.