Prepare the Sugar Cookie Crust:

1. Preheat oven to 350℉. Spray a 9-inch springform pan with baking nonstick spray, line with parchment paper, and spray again.
2. In a bowl, whisk together flour, baking soda, and salt.
3. Beat butter and cane sugar on high speed for 2 minutes until fluffy. Add vanilla, egg, and egg yolk; mix until combined.
4. Gradually add dry ingredients to wet mixture, folding in sprinkles.
5. Press dough into the prepared pan. Bake for 25–30 minutes until golden. Cool.

2. Craft the Cookie Dough Balls:

1. In a bowl, mix flour and salt. In another, beat butter and cane sugar until creamy.
2. Add vanilla and milk, then gradually mix in dry ingredients. Stir in sprinkles.
3. Roll into small balls, freeze until firm.

3. Prepare the Cheesecake Filling:

1. Reduce oven temperature to 325℉. Beat cream cheese and sugar on high for 2 minutes.
2. Add sour cream, heavy cream, and vanilla; mix until smooth.
3. Mix in eggs one at a time on low speed. Fold in ⅔ of the frozen cookie dough balls.
4. Pour batter over the cooled crust.

4. Create a Water Bath:

1. Option 1: Place springform pan in a cake pan inside a roasting pan; fill roasting pan halfway with hot water.
2. Option 2: Wrap springform pan in foil, place in a roasting pan, and add hot water halfway up the sides.

5. Bake and Cool:

1. Bake for 80–90 minutes until edges are set but center is slightly jiggly.
2. Turn off oven, crack the door, and cool for 30 minutes. Cool on a rack, cover, and refrigerate for 6+ hours or overnight.

6. Make the White Chocolate Ganache:

1. Heat cream until steaming. Pour over white chocolate chips and let sit 2 minutes.
2. Stir until smooth. Microwave in 20-second intervals if needed.

7. Assemble and Decorate:

1. Remove cheesecake from the pan and peel off parchment.
2. Spread ganache over the top, freeze for 10 minutes to set.
3. Decorate with remaining cookie dough balls and sprinkles.