• Preheat the oven to 350°F. Spray a 9-inch springform pan with nonstick baking spray. Line the bottom with a 9-inch circle of parchment paper, then spray the parchment again. Set aside.
• In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
• Using a mixer, beat the butter and cane sugar on high speed for 2 minutes.
• Add the vanilla, egg, and egg yolk, mixing on medium speed until fully combined.
• Add the dry ingredients and mix on low speed just until combined. Then fold in the Christmas sprinkles.
• Press the cookie dough evenly across the bottom of the springform pan with your hands. It doesn’t need to go up the sides.
• Bake for 25 to 30 minutes, until the crust is golden on top.

Cookie Dough Balls

• While the crust bakes, combine the flour and salt in a medium bowl and set aside.
• Beat the butter and cane sugar on high speed for 2 minutes. Add the vanilla and milk, mixing on medium until combined.
• Add the dry ingredients and mix on low until just combined, then fold in the Christmas sprinkles.
• Line a baking sheet with wax paper. Roll the dough into small balls about the size of a dime to a nickel. This can be tedious, so enlisting family help is a good idea.
• Freeze the cookie dough balls until firm and cold before using.

Cheesecake

• Preheat the oven to 325°F.
• Prepare hot water for the water bath.
• Beat the cream cheese and cane sugar on high speed for 2 minutes, scraping down the bowl halfway through.
• Add the sour cream, heavy cream, and vanilla, mixing on medium until smooth and free of lumps.
• Add the eggs and mix on low speed just until combined. Remove the mixer and fold in two-thirds of the cookie dough balls.
• Pour the cheesecake batter over the crust.

Water Bath Methods

• Place the springform pan inside a 10-inch cake pan, then place that cake pan in a large roasting pan. Fill the roasting pan with hot water halfway up the sides of the cake pan. This method prevents water from seeping into the crust.
• Wrap the springform pan tightly with two layers of aluminum foil. Place it directly in the roasting pan and fill with hot water halfway up the springform pan. This method works well but may sometimes allow water to leak into the crust.
• Bake the cheesecake for 80 to 90 minutes, until the edges are set and the center has a slight jiggle.
• Turn off the oven, crack the door open, and let the cheesecake cool inside for 30 minutes to help prevent cracking.
• Remove from the oven and cool completely on a rack. Wrap the pan tightly in foil and refrigerate for at least 6 hours, preferably overnight.

White Chocolate Ganache

• Place the white chocolate chips in a bowl. Heat the heavy cream in a small saucepan over medium heat until hot and steaming. Pour the hot cream over the white chocolate chips and let sit for 2 minutes.
• Stir gently with a rubber spatula until smooth. If any chunks remain, heat in the microwave in 20-second intervals until fully melted and smooth.
• Remove the cheesecake from the fridge, release it from the springform pan, and peel off the parchment paper. Pour the ganache evenly over the cheesecake.
• Freeze the cheesecake for 10 minutes, then top with the remaining cookie dough balls and Christmas sprinkles.