Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by greasing it and lining the bottom with parchment paper.

In a mixing bowl, whisk together the flour, baking soda, and salt. In another bowl, cream the butter and sugar until light and fluffy. Beat in the egg and vanilla extract, then gradually mix in the dry ingredients. Fold in Christmas sprinkles and press the dough into the prepared pan. Bake for 10–12 minutes until golden and cool completely.

Cream together unsalted butter and cane sugar. Mix in milk and vanilla extract. Gradually add flour and salt, folding in sprinkles. Shape into balls and chill for at least 30 minutes.

Beat the cream cheese until smooth. Gradually mix in sugar, sour cream, and heavy cream. Add vanilla and eggs one at a time, blending fully. Fold in chilled cookie dough balls.

Pour the filling over the crust, wrap the pan in foil, and place in a water bath. Bake for 60–70 minutes until slightly jiggly. Cool in the oven for an hour, then refrigerate.

Heat heavy cream until simmering, then pour over white chocolate chips. Stir until smooth. Once the cheesecake has chilled, pour ganache over the top and decorate with cookie dough balls and sprinkles.