Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by lightly greasing it.

In a mixing bowl, whisk together the flour, baking soda, and salt. In a separate bowl, cream together the butter and cane sugar until light and fluffy. Beat in the eggs and vanilla extract, then gradually mix in the dry ingredients and sprinkles. Press firmly into the prepared pan and bake for 10-12 minutes, or until lightly golden.

Make the edible cookie dough balls by creaming together the softened butter and sugar, then stirring in vanilla and milk. Fold in flour and salt, add sprinkles, shape into balls, and chill.

Beat the cream cheese until smooth, then gradually add sugar, sour cream, heavy cream, and vanilla. Incorporate the eggs one at a time and gently fold in the chilled cookie dough balls.

Pour the cheesecake filling into the cooled crust, wrap the springform pan in foil, and place in a larger pan with hot water. Bake for 60-70 minutes, then cool in the oven.

Refrigerate the cheesecake for at least 6 hours. Prepare the ganache by simmering heavy cream, pouring over white chocolate chips, and stirring until smooth. Drizzle over cheesecake and top with extra cookie dough balls and sprinkles.