Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by greasing it and lining the bottom with parchment paper.

In a bowl, whisk together flour, baking soda, and salt. In another bowl, cream the butter and sugar until light and fluffy. Add the eggs and vanilla extract, then fold in the dry mixture and sprinkles. Press into the pan and bake for 10-12 minutes until golden.

In a medium bowl, cream together butter and sugar for cookie dough balls, add vanilla and milk, mix in flour and sprinkles, roll into balls and chill.

In a large bowl, beat cream cheese until smooth, add sugar, sour cream, and heavy cream. Incorporate the eggs, adding cookie dough balls, and pour into the cooled crust.

Wrap the springform pan in foil, place it in a baking pan with water, and bake for 60-70 minutes until set but jiggly.

Cool for 1 hour with the oven door cracked, then refrigerate for at least 6 hours or overnight.

Heat heavy cream until steaming, pour over chocolate chips, mix until smooth. Pour ganache over cooled cheesecake.

Top with cookie dough balls and sprinkles just before serving.