Preheat your oven to 350°F (175°C). In a mixing bowl, combine your sugar cookie dough until it’s well-kneaded.

Press the cookie dough firmly into the bottom of a greased springform pan, making sure it’s evenly distributed. Bake for 10-12 minutes, or until the edge is golden brown.

Once done, remove it from the oven and let it cool completely.

In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes on medium speed.

Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Pour the cheesecake filling over the cooled sugar cookie crust and spread it evenly with a spatula.

Bake in the preheated oven for about 60 minutes. The edges should be set, and the center will have a slight jiggle.

Let it cool to room temperature on a wire rack for about 1-2 hours, then chill in the refrigerator for at least 4-6 hours or preferably overnight.

Release the sides of the springform pan and top each slice with whipped cream and sprinkles. Cut into slices and serve.