Preheat your oven to 350°F (175°C).

Spray the bottom and sides of a 9-inch springform pan with nonstick cooking spray and line the bottom with parchment paper.

In a mixing bowl, whisk together the flour, baking soda, and salt. In another bowl, cream butter and sugar until light and fluffy. Add egg and vanilla, then gradually incorporate dry mixture and sprinkles. Press mixture into the pan and bake for 25-30 minutes.

Bake ½ cup of flour on a baking sheet for 5 minutes to ensure safety. Cream together baked flour with unsalted butter, sugar, vanilla, milk, and sprinkles. Roll into small balls and freeze.

Beat cream cheese and sugar until smooth. Add sour cream and heavy cream. Incorporate eggs one at a time, then fold in cookie dough balls.

Pour filling over cooled crust in the springform pan. Create a water bath by placing the pan in a larger dish filled with hot water. Bake at 325°F (160°C) for 80-90 minutes.

Cool the cheesecake in the oven for 30 minutes with the door slightly ajar.

Transfer to the refrigerator for at least 6 hours, or overnight.

Heat heavy cream over medium heat until simmering. Pour over white chocolate chips, let sit for a minute, then stir until smooth.

Pour ganache over the chilled cheesecake, drizzle down the edges, and decorate with remaining cookie dough balls and sprinkles. Let sit before slicing.