Preheat your oven to 350°F (175°C). If using pre-made sugar cookie dough, unroll it and press it evenly into the bottom of a greased 9-inch springform pan. If making from scratch, combine your sugar cookie ingredients until a dough forms, then press into the pan. Bake for about 10–12 minutes, or until the edges are golden brown. Allow the crust to cool completely.

In a large mixing bowl, beat 16 ounces of softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Gradually add 1 cup of granulated sugar, mixing well. Then add 3 large eggs one at a time, beating after each addition. Incorporate 2 teaspoons of vanilla extract and 1 cup of sour cream until the mixture is well combined and silky.

Pour the smooth cheesecake filling over the cooled sugar cookie crust, making sure to spread it evenly. Carefully place the springform pan into the oven and bake at 325°F (160°C) for about 40–45 minutes. The cheesecake should be set around the edges but still have a slight jiggle in the center.

Once baked, remove the cheesecake from the oven and let it cool in the pan on a wire rack for about 1 hour at room temperature. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Before serving, whip 1 cup of heavy cream until soft peaks form. Spread or pipe the whipped cream over the chilled cheesecake and generously sprinkle festive sprinkles on top.