Preheat your oven to 350°F (175°C) and position an oven rack in the center.

In a bowl, whisk together flour, baking soda, and salt. Cream butter and sugar until fluffy, then add vanilla and eggs. Gradually mix in dry ingredients and fold in the sprinkles. Press into a greased 9-inch springform pan and bake for 25–30 minutes.

Toast flour for cookie dough on a baking sheet for 5 minutes at 350°F. Whisk toasted flour and salt, then beat butter and sugar until creamy. Add vanilla and milk, mix wet and dry ingredients, roll into balls, and freeze for 30 minutes.

Lower oven to 325°F (160°C). Beat cream cheese and sugar until creamy, add sour cream, heavy cream, and vanilla. Integrate eggs one at a time and fold in frozen cookie dough balls.

Pour cheesecake batter over crust in the springform pan. Place in a water bath and bake for 80-90 minutes or until the center jiggles slightly. Cool in the oven, then refrigerate for at least 6 hours.

Heat heavy cream in a saucepan until simmering. Remove from heat and pour over white chocolate chips, let sit, then stir until smooth.

Pour ganache over chilled cheesecake, then decorate with cookie dough balls and sprinkles.