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

Combine all-purpose flour, baking soda, and salt in a mixing bowl. Cream together unsalted butter and granulated sugar until fluffy, then blend in the egg and vanilla extract. Gradually mix wet and dry until fully combined and fold in colorful Christmas sprinkles.

Press the crust mixture firmly into the prepared pan and bake for 25-30 minutes or until golden brown.

For the cookie dough bites, whisk together heat-treated flour and salt. Cream together unsalted butter and sugar until fluffy, then mix in vanilla extract and a splash of milk. Add dry ingredients and fold in additional sprinkles, rolling into small balls and freezing for firmness.

Reduce oven temperature to 325°F (160°C) and beat together cream cheese and sugar until smooth. Add sour cream, heavy cream, and vanilla extract, and blend well before adding eggs one at a time. Stir in cookie dough balls evenly.

Pour the cheesecake filling over the cooled crust, wrap the pan in foil for a water bath, and bake for 80-90 minutes or until the edges set and the center is slightly jiggly.

After baking, cool the cheesecake slowly in the oven with the door ajar, then cover and refrigerate for at least 6 hours or overnight.

For the ganache, heat heavy cream until boiling and pour over white chocolate chips. Whisk until smooth and drizzle over chilled cheesecake.

Decorate with remaining cookie dough balls and Christmas sprinkles before serving with your favorite holiday beverage.