Preheat oven to 350°F (175°C) and prepare a 9-inch springform pan with nonstick spray and parchment paper.

Bake 1 ½ cups of all-purpose flour in a small oven-safe dish for about 5 minutes.

In a bowl, combine flour, baking soda, and salt.

Cream together ½ cup unsalted butter and 1 cup of sugar until light and fluffy. Add vanilla, eggs, and mix in the dry ingredients.

Press the cookie dough into the bottom of the springform pan and bake for 25-30 minutes until golden brown.

Mix remaining flour with a pinch of salt; cream together ½ cup butter, ½ cup sugar, vanilla, and milk. Form into balls and freeze for at least 30 minutes.

Beat cream cheese with ¾ cup sugar until smooth; add sour cream, heavy cream, and eggs, mixing gently. Fold in frozen cookie dough balls.

Pour cheesecake filling over the cooled crust in a water bath and bake at 325°F (163°C) for 80-90 minutes.

Let cheesecake cool in the oven with the door ajar for 30 minutes, then chill in the refrigerator for at least 6 hours.

Heat heavy cream until simmering, pour over white chocolate chips to make ganache. Pour ganache over chilled cheesecake and decorate with cookie dough balls and sprinkles.