Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan thoroughly with butter and line the bottom with parchment paper.

In a mixing bowl, whisk together the all-purpose flour, baking soda, and salt. In a separate bowl, cream the unsalted butter and sugar until fluffy, about 3-4 minutes. Beat in the eggs and vanilla extract before gradually adding the dry mixture. Press the dough into the prepared pan and bake for 10-12 minutes.

While the crust cools, cream together more unsalted butter and sugar. Stir in the vanilla extract and milk, then gradually mix in the flour and salt. Fold in the Christmas sprinkles, roll the dough into small balls, and chill in the refrigerator for at least 30 minutes.

In a large bowl, beat cream cheese until smooth. Add in sour cream and vanilla, then mix until fluffy. Add eggs one at a time, then fold in chilled cookie dough balls.

Pour cheesecake filling over the cooled crust. Bake in a water bath for 60-70 minutes, until the center jiggles slightly. Cool in the oven for an hour.

Refrigerate cheesecake for at least 6 hours or overnight to set.

To prepare ganache, heat heavy cream until it simmers, pour over chopped white chocolate, stir until smooth.

Once chilled, pour ganache over the cheesecake, garnish with additional cookie dough balls and sprinkles.