Step 1: Prepare the Sugar Cookie Crust

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter or non-stick spray.
2. In a bowl, whisk together flour, baking soda, and salt.
3. In another bowl, beat butter and cane sugar until creamy. Mix in vanilla extract, egg, and egg yolk.
4. Gradually add dry ingredients to the wet mixture, stirring until combined. Fold in sprinkles.
5. Press the dough into the bottom of the pan. Bake for 8–10 minutes, then let it cool.

Step 2: Make the Cookie Dough Balls

1. Combine flour, salt, butter, cane sugar, vanilla extract, and milk in a mixing bowl until a dough forms.
2. Fold in sprinkles, then roll the dough into marble-sized balls.
3. Reserve ⅓ of the balls for decoration and refrigerate the rest.

Step 3: Prepare the Cheesecake Filling

1. Lower the oven temperature to 325°F (160°C).
2. In a large bowl, beat cream cheese and cane sugar until smooth.
3. Add sour cream, heavy cream, and vanilla extract, mixing well.
4. Beat in eggs one at a time, ensuring a smooth batter.
5. Gently fold in the refrigerated cookie dough balls.

Step 4: Assemble and Bake the Cheesecake

1. Pour the filling over the cooled crust, spreading evenly.
2. Bake for 55–65 minutes, or until the edges are set and the center slightly jiggles.
3. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
4. Refrigerate for at least 4 hours, or overnight.

Step 5: Prepare the White Chocolate Ganache

1. Heat white chocolate chips and heavy cream in a microwave-safe bowl in 30-second intervals, stirring until smooth.
2. Cool slightly, then pour the ganache over the chilled cheesecake.
3. Decorate with reserved cookie dough balls and sprinkles.