Preheat your oven to 350℉ (175℃) and prepare a 9-inch springform pan with nonstick spray.

Bake all-purpose flour on a baking sheet for 5 minutes to reduce bacteria, then let cool.

Mix cooled flour with baking soda, salt, and melted butter until crumbly, then press into the springform pan and bake for 25–30 minutes until golden brown.

For cookie dough balls, combine 1 cup of flour with a pinch of salt, then cream butter and sugar together until fluffy. Mix in milk and sprinkles, roll into balls, and freeze for 30 minutes.

For the filling, beat cream cheese and sugar until smooth. Add sour cream, heavy cream, and egg, mixing on low. Fold in frozen cookie dough balls.

Create a water bath by wrapping the springform pan in aluminum foil, placing it in a larger baking dish, and pouring hot water halfway up the sides. Pour the filling over the crust and bake for 80–90 minutes until the center jiggles slightly.

Cool in the oven with the door cracked for 30 minutes, then chill in the fridge for at least 6 hours or overnight.

For the ganache, heat heavy cream until simmering, remove, and stir in white chocolate chips until smooth. Let cool slightly then pour over the cheesecake.

Garnish the top of the cheesecake with remaining cookie dough balls and Christmas sprinkles before serving.