Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan, lining the bottom with parchment paper. Whisk together the all-purpose flour, baking soda, and salt in a bowl and set aside. Cream together the unsalted butter and regenerative organic sugar until light and fluffy, about 3-4 minutes. Mix in the vanilla and one egg. Gradually combine the dry ingredients and colorful Christmas sprinkles, then press the dough into the bottom of the pan. Bake for 25-30 minutes until golden and set.

While the sugar cookie crust bakes, prepare cookie dough for the filling. Combine flour, baking soda, and salt in a separate bowl. Cream together ½ cup unsalted butter and the remaining sugar until smooth. Mix in the remaining egg and vanilla extract. Gradually add the dry ingredients, mixing until just combined. Roll into small balls, place on a parchment-lined tray, and freeze for about 30 minutes until firm.

Lower the oven temperature to 325°F (163°C). In a large mixing bowl, beat cream cheese with regenerative organic sugar until creamy and fluffy, about 4-5 minutes. Add in sour cream or Greek yogurt and heavy cream, mixing until smooth. Incorporate eggs one at a time. Gently fold in ⅔ of the frozen cookie dough balls, then pour the cheesecake filling over the baked sugar cookie crust.

Set up a water bath by placing a larger baking dish filled with hot water on the oven rack below the cheesecake. Place the springform pan in the oven and bake for 80-90 minutes, or until the edges are set but the center still has a jiggle.

After baking, turn off the oven and crack the door slightly, allowing the cheesecake to cool in the oven for about 30 minutes. Transfer the cheesecake to wire rack to cool completely, then cover with plastic wrap and refrigerate overnight.

Heat the heavy cream in a small saucepan until steaming, then remove from heat. Pour the hot cream over the white chocolate chips and let it sit for 5-7 minutes to melt, then stir until smooth and glossy. Set aside to cool slightly.

Once the ganache has set, carefully pour it over the cooled cheesecake, spreading it evenly. Top with remaining cookie dough balls for a festive touch. Refrigerate for an additional hour before slicing and serving chilled.