Sugar Cookie Cheesecake

Ingredients:

• Sugar Cookie Crust
• 1 3/4 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup unsalted butter, room temperature
• 1 cup white granulated sugar
• 1 tsp vanilla extract
• 1 large egg, room temperature
• 1 egg yolk, room temperature
• 1/3 cup Christmas sprinkles (jimmies)
• Cookie Dough Balls
• 1 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup unsalted butter, room temperature
• 1 cup white granulated sugar
• 1 tsp vanilla extract
• 3 tbsp milk
• 1/2 cup Christmas sprinkles (jimmies)
• Cheesecake
• 24 oz cream cheese, room temperature
• 3/4 cup white granulated sugar
• 1/2 cup sour cream (or Greek yogurt), room temperature
• 1/4 cup heavy cream, room temperature
• 1 tsp vanilla extract
• 4 large eggs, room temperature
• 3/4 of the cookie dough balls
• White Chocolate Ganache
• 1 cup white chocolate chips
• 1/3 cup heavy cream

Instructions:

1. Prep the pan: Preheat oven to 350°F (175°C). Spray a 9-inch springform pan, line with parchment, and spray again.
2. Bake flour for dough balls: Spread 1 1/2 cups flour on a baking sheet and bake 5 minutes. Let cool.
3. Make the crust: Mix flour, baking soda, and salt. Beat butter and sugar 2 minutes. Add egg, yolk, and vanilla. Add dry ingredients, then sprinkles. Press into pan and bake 25–30 minutes.
4. Make cookie dough balls: Beat butter and sugar 2 minutes. Add vanilla and milk. Add dry ingredients and sprinkles. Roll into tiny balls (dime–nickel size). Freeze until firm.
5. Make cheesecake batter: Reduce oven to 325°F. Beat cream cheese and sugar 2 minutes. Add sour cream, heavy cream, and vanilla. Add eggs on low until combined. Fold in 3/4 of the cookie dough balls.
6. Assemble: Pour batter over baked crust. Use a water bath (foil method or cake pan method).
7. Bake: Bake 80–90 minutes until edges are set and center jiggles slightly.
8. Cool: Turn off oven, crack door, and cool 30 minutes. Cool fully on a rack, then chill 6 hours or overnight.
9. Make ganache: Heat heavy cream until steaming. Pour over white chocolate chips. Stir smooth.
10. Finish: Pour ganache over chilled cheesecake. Freeze 10 minutes. Top with remaining cookie dough balls and sprinkles.