Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Mix together flour, baking soda, and salt in a bowl. Cream together butter and sugar until light and fluffy. Add eggs and mix in dry ingredients and sprinkles until just combined.

Press the crust mixture evenly into the springform pan. Bake for 25 to 30 minutes until edges are golden brown. Let it cool.

Bake all-purpose flour for 5 minutes at 350°F (175°C) for safety. In a bowl, combine cooled flour, sugar, unsalted butter, and sprinkles until well mixed. Roll into small balls and freeze for at least 30 minutes.

Preheat your oven to 325°F (163°C). Beat cream cheese and sugar until smooth. Add sour cream, heavy cream, and vanilla extract. Fold in eggs one at a time, and stir in three-quarters of chilled cookie dough balls.

Pour cheesecake filling over cooled crust. Bake in a water bath for 80 to 90 minutes until edges are set and the center is slightly jiggly. Cool gradually in the oven.

After cooling, refrigerate for at least 6 hours or overnight.

Heat heavy cream until steaming. Pour over white chocolate chips and stir until smooth. Cool slightly before pouring over cheesecake.

Top with remaining cookie dough balls before serving. Slice and serve chilled.