Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan, lining the bottom with parchment paper.

Bake 1.5 cups of all-purpose flour for 5 minutes to kill bacteria, then let it cool completely.

In a mixing bowl, combine the cooled flour with baking soda and salt. Cream together unsalted butter and white granulated sugar until light and fluffy, then add an egg and pure vanilla extract, followed by the dry mixture and rainbow sprinkles.

Press this dough firmly into the springform pan and bake for 25-30 minutes until golden.

While the crust is baking, prepare the cookie dough balls. In a separate bowl, whisk together more flour and a pinch of salt.

In another mixing bowl, cream together butter and sugar until smooth, adding milk and vanilla extract. Gradually mix in the dry ingredients until combined, then form small balls of dough.

Place these balls onto a sheet tray and freeze until firm, approximately 30 minutes.

Once the crust is baked and cooled, reduce the oven temperature to 325°F (160°C) and prepare a water bath.

In a mixing bowl, beat softened cream cheese and sugar until creamy. Mix in sour cream, heavy cream, and vanilla extract until smooth.

Add eggs one at a time, folding in about ¾ of the previously prepared cookie dough balls. Pour the cheesecake batter over the cooled crust and bake for 80-90 minutes.

After baking, turn off the oven and crack the door open, letting the cheesecake cool in the oven for about 30 minutes.

Transfer the cheesecake to a wire rack to cool completely at room temperature. Refrigerate for at least 6 hours, or overnight.

To make the white chocolate ganache, heat heavy cream in a saucepan until steaming. Pour the hot cream over white chocolate chips and let it sit for a few minutes.

Stir gently until the mixture is silky and smooth. Pour the ganache over the chilled cheesecake and spread it evenly.

Remove the cheesecake from the freezer, top with the remaining cookie dough balls and a sprinkle of festive Christmas jimmies. Slice and serve chilled.