Preheat your oven to 350°F (175°C) and lightly coat a 9-inch springform pan with non-stick spray.

In a food processor, combine graham cracker crumbs with melted unsalted butter until the mixture resembles wet sand. Press firmly into the bottom of your prepared springform pan to form the crust and bake for 10 minutes.

In a mixing bowl, beat softened cream cheese with an electric mixer until fluffy and smooth. Gradually add granulated sugar, all-purpose flour, and a splash of vanilla extract until incorporated.

Pour heavy whipping cream into the mixture and mix until combined. Add room temperature eggs one at a time, ensuring each is incorporated.

Pour half of the cheesecake batter over the cooled crust, layer Little Debbie Christmas Tree Cakes on top, and cover with remaining batter.

Bake the cheesecake at 350°F (175°C) for 15 minutes, reduce to 200°F (93°C) and bake for another 50-53 minutes.

After baking, turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 15 minutes, then transfer to a cooling rack.

Refrigerate the cheesecake overnight for best results, covering it properly.

For the ganache, heat heavy whipping cream until simmering, pour over chopped white chocolate, and whisk until smooth.

Spread the white chocolate ganache over the chilled cheesecake, and top with green sprinkles and red buttercream frosting before serving.