Make the Sugar Cookie Crust:

• Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.

• In a medium bowl, whisk together the flour, baking soda, and salt.

• In a large mixing bowl, beat together the butter and sugar until light and fluffy. Add the egg, egg yolk, and vanilla extract, mixing until smooth.

• Gradually add the dry ingredients to the butter mixture, mixing until combined. Stir in the Christmas sprinkles.

• Press the dough into the prepared pan to form an even crust. Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and set aside to cool while preparing the cookie dough balls.

Make the Cookie Dough Balls:

• In a bowl, whisk together the flour and salt.

• In a separate bowl, beat together the butter and sugar until creamy. Add the vanilla extract and mix.

• Gradually add the dry ingredients to the butter mixture, alternating with milk. Mix until combined.

• Stir in the Christmas sprinkles.

• Roll the dough into small balls (about 1-inch) and set aside. You will use ⅔ of the dough balls for the cheesecake filling.

Prepare the Cheesecake Filling:

• In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the sour cream (or Greek yogurt), heavy cream, and vanilla extract, and mix until combined.

• Add the eggs one at a time, mixing after each addition. Be sure not to overmix; just combine the ingredients until smooth.

• Gently fold in the ⅔ of the cookie dough balls into the cheesecake batter.

• Pour the cheesecake mixture over the cooled cookie crust in the springform pan, spreading evenly.

Bake the Cheesecake:

• Bake the cheesecake at 325°F (163°C) for 50-60 minutes, or until the edges are set and the center is slightly jiggly. You can check doneness by inserting a toothpick or knife into the center; it should come out clean, but the center will still have a bit of a jiggle.

• Turn off the oven and allow the cheesecake to cool in the oven with the door slightly open for 1 hour. Then, refrigerate the cheesecake for at least 4 hours or overnight to allow it to fully set.

Prepare the White Chocolate Ganache:

• In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.

• Pour the hot cream over the white chocolate chips in a heatproof bowl. Let it sit for a few minutes, then stir until smooth and glossy.

• Let the ganache cool slightly before drizzling it over the cooled cheesecake.

Assemble and Serve:

• Once the cheesecake is fully set and chilled, drizzle the white chocolate ganache over the top. Decorate with additional Christmas sprinkles if desired.

• Slice and enjoy this indulgent dessert!