Preheat your oven to 350°F (175°C). In a bowl, whisk together flour, baking soda, and salt. In a separate bowl, beat butter and sugar until creamy. Mix in egg and vanilla, then combine dry ingredients. Press dough into a springform pan and bake for 25-30 minutes until lightly golden.

Mix flour and a pinch of salt in a small bowl. Cream butter and sugar together, then add vanilla and milk. Gradually incorporate flour mixture and fold in sprinkles. Roll into balls and freeze for at least 30 minutes.

Lower the oven temperature to 325°F (163°C). Beat cream cheese and sugar until smooth. Add sour cream, heavy cream, and vanilla, mixing well. Gradually add eggs, ensuring no overmixing. Fold in frozen cookie dough balls.

Pour cream cheese mixture over the crust and place in a roasting pan with hot water. Bake for 80-90 minutes until edges are set. Let the cheesecake cool in the oven for 30 minutes.

Transfer cheesecake to a cooling rack. Once cooled, cover with plastic wrap and refrigerate for at least 6 hours or overnight before serving.

Heat heavy cream until simmering. Pour over white chocolate chips and let sit for a minute. Stir until smooth, then pour over chilled cheesecake. Freeze for 10 minutes to set.