Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together the flour, baking soda, and salt. In a separate bowl, cream the butter and sugar until light and fluffy. Beat in the egg, egg yolk, and vanilla extract. Gradually mix the dry ingredients into the wet ones. Press the dough firmly into the bottom of a springform pan and bake for 25-30 minutes until golden brown.

While the crust is baking, prepare the cookie dough balls. In a bowl, combine flour and salt, then cream together butter and sugar until smooth. Stir in the vanilla extract and milk, blending well. Gradually add the flour mixture and fold in the sprinkles. Roll the dough into small balls and place them on a baking sheet lined with parchment paper, then freeze until firm, about 30 minutes.

Once the crust has cooled, lower the oven temperature to 325°F (160°C). In a mixing bowl, beat the cream cheese and sugar until smooth. Mix in sour cream, heavy cream, vanilla extract, and eggs one at a time. Finally, gently fold in three-quarters of the cookie dough balls.

Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Prepare a water bath by placing the springform pan into a larger baking dish and filling it with hot water halfway up the sides. Bake for 80-90 minutes, until the edges are set.

After baking, turn off the oven, crack the door, and let the cheesecake cool inside for an hour.

Remove from the water bath and refrigerate for at least 6 hours or overnight.

To make ganache, heat heavy cream until simmering. Pour over white chocolate chips, let sit for 2-3 minutes, then stir until smooth. Allow to cool slightly before pouring over the chilled cheesecake and garnishing with remaining cookie dough balls and sprinkles.