Sugar Cookie Crust

1. Preheat oven to 350 °F (≈175 °C). Spray a 9‑inch springform pan with nonstick spray, line the bottom with a parchment circle, spray again, and set aside.
2. In a medium bowl mix the 1¾ cup flour + ½ tsp baking soda + ½ tsp salt. Set aside.
3. Using a mixer, beat the ¾ cup butter + 1 cup sugar on high speed for 2 minutes until light and fluffy.
4. Add the 1 tsp vanilla, the large egg, and the egg yolk. Mix on medium until fully combined.
5. Add the dry ingredients and mix on low until just combined. Then fold in ⅓ cup Christmas sprinkles.
6. Press this dough evenly into the bottom of the prepared springform pan (you don’t need it up the sides).
7. Bake for 25‑30 minutes until golden on top. Remove from oven and set aside.

Cookie Dough Balls

8. While the crust bakes, pre‑treat the flour: place the 1½ cups flour on a cookie sheet and bake for ~5 minutes to heat‑treat it. Let it cool. (Helps make the dough safe to eat.)
9. In a medium bowl mix the flour + ½ tsp salt; set aside.
10. Using a mixer, beat the ½ cup butter + 1 cup sugar on high speed for 2 minutes. Then add 1 tsp vanilla + 3 Tbsp milk; mix on medium until combined.
11. Add the dry ingredients, mix on low until just combined. Then stir in ½ cup Christmas sprinkles.
12. On a baking sheet lined with wax paper, use your hands to roll the cookie dough into tiny balls (dime‑ to nickel‑size). It’s a bit tedious—it helps to have others help.
13. Freeze the cookie dough balls until cold and firm.

Cheesecake

14. Lower oven temperature to 325 °F (≈163 °C). Prepare a water bath for baking: either place the springform pan inside a 10″ cake pan and then the whole assembly inside a roasting pan filled with hot water halfway up; or wrap the springform pan twice with aluminum foil, place it in a roasting pan and fill with hot water halfway up the pan.
15. In a mixer bowl, beat the 24 oz cream cheese + ¾ cup sugar on high for 2 minutes, scraping the sides halfway.
16. Add the ½ cup sour cream (or Greek yogurt) + ¼ cup heavy cream + 1 tsp vanilla; mix on medium until smooth and lump‑free.
17. Add the 4 eggs, one at a time on low speed until just combined. Then fold in ¾ of the frozen cookie dough balls using a rubber spatula.
18. Spread the cheesecake batter evenly over the baked crust in the springform pan. Place into the water bath and bake for 80‑90 minutes until the edges are set and the center has a slight jiggle.
19. When done, turn off the oven, crack the door open, and let the cheesecake cool inside for 30 minutes (this helps prevent cracks). Then remove and let it cool fully on a rack, wrap in foil and chill in the refrigerator for at least 6 hours, preferably overnight.

White Chocolate Ganache & Finish

20. In a small pan heat the ⅓ cup heavy cream over medium heat until hot and steaming. Meanwhile place the 1 cup white chocolate chips in a bowl.
21. Pour the hot cream over the chips, wait 2 minutes then stir with a rubber spatula until smooth. If chunks remain, microwave in 20‑second intervals until fully melted.
22. Remove the cheesecake from the fridge, remove the springform pan and parchment, then pour the ganache over the top. Freeze for ~10 minutes to set.
23. Top with the remaining cookie dough balls + additional Christmas sprinkles. Slice and serve.