Sugar Cookie Cheesecake (Print Version)

# Ingredients:

01 - For Cookie Crust: 1 3/4 cups plain flour.
02 - 1/2 teaspoon baking soda.
03 - 1/2 teaspoon fine salt.
04 - 3/4 cup soft butter, unsalted.
05 - 1 cup white sugar.
06 - 1 teaspoon pure vanilla.
07 - 1 whole egg.
08 - 1 egg yolk.
09 - 1/3 cup holiday sprinkles.
10 - For Cookie Balls: 1 1/2 cups plain flour.
11 - 1/2 teaspoon fine salt.
12 - 1/2 cup soft butter, unsalted.
13 - 1 cup white sugar.
14 - 1 teaspoon pure vanilla.
15 - 5 tablespoons fresh milk.
16 - 1/3 cup holiday sprinkles.
17 - For Cheesecake: 4 blocks (32 oz) soft cream cheese.
18 - 2/3 cup white sugar.
19 - 3/4 cup sour cream or Greek yogurt.
20 - 1/2 cup heavy cream.
21 - 1 teaspoon pure vanilla.
22 - 4 large eggs.
23 - For Ganache: 1 cup white chocolate chips.
24 - 1/3 cup heavy cream.

# Instructions:

01 - Heat oven to 350°F. Coat a 9-inch springform pan with baking spray and line with parchment.
02 - Combine cookie crust ingredients until smooth. Press into pan and bake until golden, about 25-30 minutes. Let it cool down.
03 - Mix cookie ball ingredients into a dough. Roll into small balls and put in freezer until hard.
04 - Beat cream cheese and sugar until fluffy. Add sour cream, cream, and vanilla. Mix in eggs one at a time. Fold in frozen cookie balls.
05 - Lower oven to 325°F. Place pan in a water bath and bake 80-90 minutes until edges are set but center jiggles slightly.
06 - Cool slowly in oven. Chill in fridge. Make ganache, pour over cake, and decorate with remaining cookie balls.

# Notes:

01 - All dairy needs to be room temperature.
02 - Chill overnight for best results.
03 - Water bath prevents cracks.

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