Sugar Cookie Crust:

1 3/4 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

3/4 cup unsalted butter, room temperature

1 cup cane sugar

1 tsp pure vanilla extract

1 large egg, room temperature

1 egg yolk, room temperature

1/3 cup Christmas sprinkles (jimmies)

Cookie Dough Balls:

1 1/2 cups all-purpose flour

1/2 tsp salt

1/2 cup unsalted butter, room temperature

1 cup cane sugar

1 tsp pure vanilla extract

5 tbsp milk

1/3 cup Christmas sprinkles (jimmies)

Cheesecake:

32 oz cream cheese, room temperature

2/3 cup cane sugar

3/4 cup sour cream (or Greek yogurt), room temperature

1/2 cup heavy cream, room temperature

1 tsp pure vanilla extract

4 large eggs, room temperature

2/3 of prepared cookie dough balls

White Chocolate Ganache:

1 cup white chocolate chips

1/3 cup heavy cream

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Preheat oven to 350℉ (177℃). Grease and line a 9-inch springform pan.
Make the crust: Whisk flour, baking soda, and salt. In a separate bowl, beat butter and sugar until fluffy. Mix in vanilla, egg, and yolk. Add dry ingredients and sprinkles. Press into prepared pan and bake for 25–30 minutes. Cool slightly.
Make the cookie dough balls: Mix flour and salt. In another bowl, beat butter and sugar until fluffy. Add vanilla and milk. Stir in dry mixture and sprinkles. Roll into dime–nickel size balls and freeze until firm.
Lower oven to 325℉ (163℃). Wrap springform pan in foil for a water bath or use a nested pan method.
Make the cheesecake filling: Beat cream cheese and sugar until smooth. Mix in sour cream, heavy cream, and vanilla. Add eggs on low speed until just combined. Fold in 2/3 of the cookie dough balls.
Pour batter over the cooled crust. Place springform pan in a water bath and bake 80–90 minutes, until edges are set and center slightly jiggles.
Turn off oven, crack door, and let cheesecake cool inside for 30 minutes. Remove and cool to room temperature, then refrigerate for at least 6 hours or overnight.
Make ganache: Heat cream until steaming, then pour over white chocolate. Let sit 2 minutes, stir smooth, and microwave briefly if needed.
Spread ganache over chilled cheesecake. Freeze for 10 minutes to set.
Top with remaining cookie dough balls and sprinkles before serving.

Swap white chocolate ganache for milk or dark chocolate for a richer topping.

Use seasonal sprinkles for other holidays.

Shortcut option: fold in ready-made edible cookie dough instead of homemade balls.

If cheesecake cracks, cover with ganache and sprinkles—it will still look festive and taste delicious.

Best served chilled after at least 6 hours in the fridge.