Preheat your oven to 350°F (175°C) and grab an 8-inch springform pan. Grease it lightly or line it with parchment paper for easy removal.

In a bowl, mix together the flour, baking soda, and salt. Set aside.

In another bowl, beat the room-temperature butter and cane sugar until fluffy, about 2-3 minutes.

Add the vanilla, whole egg, and egg yolk; mix until combined. Fold in the flour mixture and stir until just blended. Press the dough into the bottom of your pan, and sprinkle the festive jimmies on top.

Bake for about 12-15 minutes until golden.

In a bowl, combine the flour, salt, softened butter, sugar, vanilla, and milk. Stir until just combined and then fold in the cookie dough balls and some extra sprinkles.

Roll them into small bites and set aside to chill in the fridge for about 10 minutes.

In your mixer, beat the cream cheese until creamy and smooth.

Add the sugar and sour cream, mix until well combined.

Slowly incorporate the heavy cream and vanilla. Then, add the eggs—one at a time—mixing gently after each addition.

Gently fold in the cookie dough balls and sprinkles.

In a small saucepan over low heat, warm the heavy cream until just steamy, then pour it over the white chocolate chips in a heatproof bowl. Let it sit for a minute, then stir until smooth.

Let it cool slightly before pouring it over your almost finished cheesecake.

Pour the cheesecake batter over the cooled crust and gently swirl in the ganache.

Bake in the preheated oven for about 60 minutes or until the edges are set and the center still has a little jiggle.

Let it cool at room temperature, then chill in the fridge for at least 4 hours (or overnight for the best flavors!).