Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and spray the sides with non-stick spray. In a bowl, combine 1½ cups of flour, baking soda, and salt. In a larger bowl, cream together butter and sugar until light and fluffy. Mix in eggs and vanilla, then gradually combine with the dry ingredients. Press this mixture evenly into the prepared pan and bake for 25-30 minutes until golden.

While the crust is baking, prepare the cookie dough balls by creaming together softened butter and sugar, then add the remaining flour, baking soda, salt, and an egg. Roll the mixture into small balls, about 1 tablespoon each. Once the crust is done, cool slightly and place the cookie dough balls onto a baking sheet lined with parchment paper. Freeze the balls until firm, about 20 minutes.

Lower the oven temperature to 325°F (160°C). In a mixing bowl, beat the cream cheese and remaining sugar until smooth. Add sour cream, heavy cream, and vanilla extract, mixing until combined. Add eggs one at a time, mixing gently until incorporated. Fold in the frozen cookie dough balls evenly throughout the batter.

Pour the cheesecake filling over the baked crust. To create a water bath for even baking, wrap the bottom of the pan with aluminum foil and place it in a roasting pan filled with hot water. Bake for 80-90 minutes until the edges are set but the center has a slight jiggle. Turn off the oven, crack the door, and let cool for an hour.

Prepare the white chocolate ganache by heating heavy cream in a small saucepan over medium heat until just simmering. Remove from heat and pour over white chocolate chips, letting it sit for 2-3 minutes. Stir until melted and smooth.

Pour the warm ganache over the chilled cheesecake, spreading gently. Freeze for about 10 minutes to set, then top with remaining cookie dough balls and festive sprinkles. Chill in the refrigerator for at least 6 hours or overnight.