Preheat your oven to 325°F (163°C) while you prepare your springform pan. Grease a 9-inch springform pan and line its bottom with parchment paper.

In a medium bowl, whisk together flour, baking soda, and salt. In a separate large bowl, cream the unsalted butter with cane sugar until light and fluffy. Add vanilla extract and eggs, then mix in dry ingredients and Christmas sprinkles. Press dough into the prepared pan and bake for 10-12 minutes until lightly golden. Allow crust to cool completely.

Make your edible cookie dough by creaming together unsalted butter and cane sugar, then stirring in vanilla extract and milk. Gradually fold in flour and salt, adding sprinkles. Roll into small balls and chill in the refrigerator.

In a large mixing bowl, beat the cream cheese until smooth. Mix in sugar, sour cream, and vanilla extract. Gradually add in eggs, mixing until just combined. Gently fold in cookie dough balls.

Wrap the bottom of the springform pan with aluminum foil to prevent water input. Place it in a larger baking dish and pour hot water around it. Bake for 60-70 minutes until the center jiggles slightly. Turn off the oven and crack the door, allowing the cheesecake to sit for 1 hour.

Remove cheesecake from the water bath, cool to room temperature, cover, and refrigerate for at least 6 hours or overnight.

To prepare ganache, heat heavy cream until simmering. Pour over white chocolate chips and let sit for 5 minutes. Stir until smooth.

Once chilled, pour ganache over the cheesecake, spreading evenly. Garnish with additional cookie dough balls and Christmas sprinkles.