Sugar Cookie Crust

• Preheat the oven to 350℉. Spray a 9-inch springform pan with baking nonstick spray. Line the bottom with a 9-inch parchment paper circle and spray again. Set aside.

• In a medium bowl, mix the flour, baking soda, and salt. Set aside.

• Using a mixer, beat the butter and cane sugar on high speed for 2 minutes.

• Add in the vanilla, egg, and egg yolk. Mix on medium until completely combined.

• Add in the dry ingredients and mix on low speed until just combined. Then, add in the christmas sprinkles.

• Pour the cookie dough into the springform pan. Use your hands to press the dough across the bottom of the pan. It doesn’t need to go up the sides.

• Bake for 25-30 minutes. The crust will be golden on top.

Cookie Dough Balls

• While the crust is baking, start this. In a medium bowl, mix the flour and salt. Set aside.

• Using a mixer, beat the butter and cane sugar on high speed for 2 minutes. Then, add in the vanilla and the milk. Mix on medium until fully combined.

• Add in the dry ingredients and mix on low speed until just combined. Then, add in the christmas sprinkles.

• Place wax paper over a cookie sheet (one with sides). Use your hands to roll the cookie dough into tiny balls. They should the diameter of a dime to a nickel. This is a bit tedious, so I usually ask my family to all help me.

• Place the cookie dough balls into the freezer. They need to be cold and firm before using.

Cheesecake

• Preheat the oven to 325℉

• Start the hot water for the water bath. Using a mixer, beat the cream cheese and cane sugar on high speed for 2 minutes. Halfway into the timer, scrape the sides of the bowl with a rubber spatula.

• Add in the sour cream, heavy cream, and vanilla. Mix on medium until smooth. Make sure there are no cream cheese chunks.

• Add in the eggs and mix on low speed until just combined. Take off the mixer and add in 2/3rds of the cookie dough balls. Mix into the batter using a spatula.

• Pour the cheesecake batter on top of the crust. Prepare the water bath.

• Water bath. Use one of these methods for a water bath. Both methods use a large roasting pan and hot steaming water.

• 1. Place the springform pan in a 10 inch cake pan. Place the cake pan in the roasting pan and fill with hot water halfway up the cake pan. This method prevent water getting into the crust.

• 2. Wrap the springform pan tightly twice in aluminum foil. Place the springform pan inside the roasting pan. Fill with hot water halfway up the springform pan. This method works great, but can sometimes leak water into the crust.

• Bake the cheesecake for 80-90 minutes. Bake until the edges are set and the middle has a slight jiggle.

• Turn off the oven, crack open the door, and cool the cheesecake for 30 minutes. This helps to prevent cracks.

• Once done cooling, place the springform pan on a cooling rack to cool completely. Then, wrap the pan in foil and chill in the fridge for at least 6 hours. Or preferably overnight.

White Chocolate Ganache

• Pour the white chocolate chips into a bowl. Heat the heavy cream in a small pan over medium heat. Heat until hot and steaming. Pour hot cream over the white chocolate chips.

• Wait for 2 minutes before stirring using a rubber spatula. If white chocolate chunks remain (it did for me), then heat in the microwave using 20 second intervals until melted and smooth.

• Take the springform pan out of the fridge, remove the pan and the parchment paper. Pour the white chocolate ganache over the cheesecake.

• Place cheesecake in the freezer for 10 minutes. Then, top with remaining cookie dough balls and christmas sprinkles.