Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by greasing the sides and lining the bottom with parchment paper.

In a mixing bowl, whisk together all-purpose flour, baking soda, and salt. Cream together unsalted butter and cane sugar until light and fluffy, then add eggs and vanilla extract, mixing well. Gradually incorporate the dry ingredients and fold in the Christmas sprinkles. Press into the pan and bake for 10-12 minutes until golden. Let cool.

Cream together unsalted butter and sugar for the cookie dough balls, then mix in vanilla extract and milk. Add the remaining flour and salt, and fold in more sprinkles. Roll into small balls and chill in the refrigerator.

Blend the cream cheese until smooth, then mix in sugar, sour cream, vanilla extract, and heavy cream until creamy. Add eggs one at a time, mixing gently. Fold in the chilled cookie dough balls.

Pour the cheesecake filling over the cooled crust. Wrap the pan in foil and place it in a larger baking dish filled with an inch of hot water. Bake for 60-70 minutes until slightly jiggly in the center. Let rest in the oven for an hour, then chill in the fridge for at least 6 hours.

To make the ganache, heat heavy cream until simmering, pour over the white chocolate chips, let sit for 5 minutes, then stir until smooth. Pour over the cheesecake.

Decorate with cookie dough balls and sprinkles, let rest for 15 minutes before slicing and serving.