1. Preheat the oven to 350℉. Spray a 9-inch springform pan with baking nonstick spray. Line the bottom with parchment paper and spray again.

2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

3. Beat the butter and sugar on high speed for 2 minutes.

4. Add vanilla, egg, and egg yolk. Mix until fully combined.

5. Add dry ingredients and mix on low. Fold in sprinkles.

6. Press dough into bottom of springform pan. Bake for 25–30 minutes until golden.

8. While crust bakes, prepare dough balls. In a bowl, mix flour and salt.

9. Beat butter and sugar on high speed for 2 minutes.

10. Add vanilla and milk. Mix until smooth.

11. Add dry ingredients and mix until just combined. Fold in sprinkles.

12. Roll dough into small balls, about dime to nickel-sized.

13. Place on a tray with wax paper and freeze until firm.

15. Preheat oven to 325℉. Start water bath.

16. Beat cream cheese and sugar on high speed for 2 minutes, scraping bowl halfway.

17. Add sour cream, heavy cream, and vanilla. Mix until smooth.

18. Add eggs and mix on low until just combined. Fold in 2/3 of the frozen dough balls.

19. Pour batter over baked crust. Prepare water bath using either pan-in-pan or foil-wrapped method.

20. Bake cheesecake for 80–90 minutes until edges are set and center slightly jiggles.

21. Turn off oven, crack door, and cool cheesecake for 30 minutes.

22. Remove and cool completely on rack. Then chill at least 6 hours or overnight.

24. Heat heavy cream until steaming. Pour over white chocolate chips.

25. Let sit for 2 minutes, then stir until smooth. Microwave in short bursts if needed.

26. Remove cheesecake from pan and parchment. Pour ganache over top.

27. Freeze 10 minutes, then top with remaining cookie dough balls and sprinkles.