1) Make the sugar-cookie base

1. Heat the oven to 350°F (175°C). Line a 9-inch springform pan with parchment and spray the sides.

2. In a medium bowl, whisk together the sifted flour, baking powder, and salt.

3. In a stand mixer (or using hand beaters), cream the softened butter and sugar on high for about 3 minutes until pale and airy. Add the egg and yolk, then mix in the vanilla.

4. On low speed, incorporate the dry ingredients until just combined. Press the dough evenly into the bottom (and slightly up the sides) of the prepared pan.

5. Bake the crust 20–25 minutes, until the edges take on a light golden color. Remove and let cool while you prepare the cookie dough pieces and filling.

2) Prepare the safe-to-eat cookie-dough pieces

1. Preheat the oven to 300°F (150°C) for heat treating the flour. Spread the 1½ cups of flour on a baking sheet and bake 5–7 minutes, then cool completely — this makes the raw flour safe to eat.

2. In a bowl, beat the ½ cup softened butter and ¾ cup sugar for about 2 minutes until fluffy. Mix in the vanilla and enough milk (3–4 tbsp) to reach a soft dough.

3. Stir in the cooled heat-treated flour and ¼ tsp salt until combined. Fold in the sprinkles.

4. Roll the dough into small, marble-size balls (roughly ½-inch). Freeze the little dough balls until firm (minimum 30 minutes) so they hold up in the cheesecake.

3) Assemble and bake the cheesecake

1. Reduce oven temperature to 325°F (165°C). Position a deep roasting pan large enough for a water bath.

2. In a large mixing bowl, beat the cream cheese until smooth (about 2 minutes). Add the cup of sugar and beat another minute.

3. Mix in the sour cream, heavy cream, and vanilla until smooth. Add the eggs one at a time on low speed, mixing just until homogeneous after each addition — avoid whipping excess air into the batter.

4. Fold in about two-thirds of the frozen cookie-dough balls. Pour the filling over the cooled sugar-cookie crust and smooth the surface.

5. Wrap the outside of the springform pan tightly in foil (to seal for the water bath). Place the pan in the roasting pan, pour hot water until it reaches about halfway up the sides of the springform, and bake 75–85 minutes. The cheesecake is done when the edges look set and the center still has a gentle jiggle (target internal temp ≈150°F).

6. Turn off the oven, crack the door, and let the cake cool inside for 30 minutes. Remove from oven, unwrap, and transfer to the refrigerator for at least 6 hours or overnight to fully chill and set.

4) Finish with white-chocolate ganache

1. Heat ½ cup heavy cream until it just begins to steam. Pour over the white chocolate in a heatproof bowl and let sit 2 minutes, then stir slowly until smooth and glossy.

2. Pour the ganache over the chilled cheesecake, spreading evenly. Decorate with the remaining frozen cookie dough balls and extra sprinkles. Chill about 15 minutes so the ganache firms before slicing