Preheat the oven to 350 degrees F. Lightly spray the sides and bottom of a 9-inch springform pan with nonstick baking spray. Place a 9-inch parchment paper circle in the bottom and a 3-inch wide strip of parchment paper against the sides of the pan.

Add the Golden Oreos to a food processor and pulse until fine crumbs. Add the melted butter and pulse until the crumbs are coated. Pour the crumbs into the prepared springform pan and press firmly into the bottom. If using, mix in the Christmas nonpareils before pressing. Place in the fridge to set.

In a large mixing bowl, beat the cream cheese on medium speed until smooth. Scrape down the sides of the bowl and add the granulated sugar, flour, and 4 Little Debbie Christmas Tree Cakes. Beat until well combined, leaving some frosting chunks.

Add the vanilla extract and eggs one at a time, mixing just until each egg is incorporated. Add the sour cream and heavy whipping cream, mixing until just combined.

Wrap the outside of the springform pan with two layers of heavy-duty tin foil or place it inside a larger pan. Pour half of the cheesecake batter into the prepared pan, then place 6 Little Debbie Christmas Tree Cakes on top. Spoon the remaining cheesecake batter on top.

Tap the cheesecake on the counter to remove air bubbles. Fill a larger pan with 1 to 1 ½ inches of warm water and place the cheesecake inside. Bake for 50 minutes to 1 hour until the edges are set and the center jiggles slightly.

Once done, leave the cheesecake in the oven with the door ajar until cooled to room temperature.

For the ganache, microwave the chopped white baking chocolate and heavy whipping cream in 30-second intervals, stirring until smooth. Chill in the fridge for 40 minutes, stirring every 10 minutes.

Once cooled, spread the ganache on top of the cheesecake. Sprinkle with green sanding sugar and pipe red frosting in wavy lines on top to resemble the Christmas Tree Cakes. Chill overnight.

Before serving, beat the heavy whipping cream and powdered sugar until stiff peaks form. Pipe tall swirls of whipped cream on the top edges of the cheesecake.