Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan, greasing it lightly and lining the bottom with parchment paper.

In a mixing bowl, whisk together flour, baking soda, and salt. Cream together butter and cane sugar until fluffy; add vanilla extract and eggs, mixing thoroughly. Incorporate dry ingredients and Christmas sprinkles, then press into the prepared pan and bake for 10-12 minutes. Allow to cool.

For cookie dough balls, cream together butter and sugar. Stir in vanilla and milk, then gradually add flour and a pinch of salt. Roll into small balls and chill.

Beat cream cheese until smooth, add sugar, sour cream, heavy cream, and vanilla. Mix in eggs one at a time, folding in chilled cookie dough balls.

Pour cheesecake filling into cooled crust. Wrap pan in aluminum foil and place in a water bath. Bake for 60-70 minutes. Turn off oven and let rest for 1 hour with the door cracked open before chilling for at least 6 hours.

For ganache, heat heavy cream and pour over white chocolate chips, stirring until smooth. Pour over chilled cheesecake and decorate with cookie dough balls and sprinkles.