Preheat the oven to 350 degrees. Line the springform pan with parchment on the bottom and up the sides.

Press the cookie dough into the bottom of the prepared pan in a flat, even layer. Bake for 5 minutes. Remove and set aside.

Place the cream cheese in a large mixing bowl and beat well until creamy.

Add the sugar, flour, and salt to the cream cheese and beat well until combined.

Mix in the eggs, one at a time. On the last addition, also add the sour cream and vanilla. Beat until smooth.

Fold in the sprinkles.

Pour the cheesecake filling on top of the partially baked cookie crust.

Bake for 55-60 minutes or until the edges are set and the center jiggles ever so slightly.

Turn off the oven, crack the door open, and let the cheesecake sit in the hot oven for one more hour.

Remove the cheesecake, cover with plastic wrap, and refrigerate for no less than 6 hours, but preferably overnight.

Before serving, prepare the ganache by heating the heavy cream in a small saucepan. Bring to steaming, but not boiling.

Add the white chocolate chips. Let them sit in the hot cream for 30 seconds before whisking together.

Pour the ganache over the top of the cheesecake. Top with desired sprinkles before serving.