Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan by greasing it with butter and lining the bottom with parchment paper.

In a mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/4 teaspoon of salt. In another bowl, cream together 1 cup of unsalted butter and 1 cup of white sugar until fluffy. Add 1 large egg and 1 teaspoon of vanilla extract, mixing well before gradually incorporating the dry ingredients. Fold in sprinkles and press into the bottom of the pan. Bake for 25-30 minutes until golden.

For cookie dough balls, whisk together 1/2 cup of all-purpose flour and a pinch of salt. Beat 1/4 cup of unsalted butter, 1/4 cup of white sugar, and 1/4 teaspoon of vanilla extract until smooth, then mix in the dry ingredients and sprinkles. Roll into balls and freeze for 15-20 minutes.

Set oven to 325°F (163°C) for the cheesecake filling. Beat 16 ounces of cream cheese and 1 cup of white sugar until smooth. Blend in 1 cup of sour cream, 1/2 cup of heavy cream, and 1 teaspoon of vanilla extract. Carefully add 3 large eggs, mixing until combined, then gently fold in cookie dough balls.

Pour the cheesecake filling over the cooled crust and bake in a water bath for 80-90 minutes until the edges are set and the center slightly jiggles. Turn off the oven and cool for 30 minutes with the door ajar.

For the ganache, heat 1 cup of heavy cream in a saucepan until steaming. Pour over 1 cup of white chocolate chips, let sit, then stir until smooth. Pour over the cheesecake.

Once the ganache cools, top with remaining cookie dough balls and sprinkles. Refrigerate for at least 6 hours or overnight.

Remove the sides of the springform pan and slice to serve. Enjoy!