Preheat the oven to 325F and grease and line the bottom of a 9″ springform pan with parchment paper.

In a small mixing bowl, whisk together the flour, powdered sugar, and salt.

Drop in the butter and use your hands to thoroughly smush the butter into the flour.

Once the butter is fully worked in, mix in the milk. The dough should be moist but crumbly.

Press the dough into the bottom of the cheesecake pan and bake for 18-20 minutes.

Keep the oven at 325F after the crust is done.

In the same bowl used to make the crust (no need to clean it out), add the butter and sugar.

Using an electric mixer or a fork, mix the two together until smooth.

Then mix in the milk and vanilla, followed by the flour and salt.

When the dough is almost fully combined, add in the sprinkles and mix to bring the dough together.

Pinch off tiny bite-sized chunks and roll into little cookie dough balls. Place the balls on a plate and set aside.

First, place a roast pan on the bottom rack of the oven. Then, fill a medium pot with water and place over high heat to bring to a boil.

While that heats up, make the batter.

Add the cream cheese, sugar, and flour to a large bowl of a hand or stand mixer with the paddle attachment. Mix on low speed until smooth.

Scrape down the bowl and mix in the extracts and sour cream on low speed.

Scrape down the bowl again and mix in the eggs one at a time on low speed.

Drop in the cookie dough bites and use a rubber spatula to gently fold them into the batter by hand.

Butter the sides of the cheesecake pan and pour in the batter.

At this point the water on the stovetop should be boiling. Carefully pour the hot water into the roast pan inside the oven and quickly place the cheesecake in the oven on the middle rack, just above the roast pan.

Bake for 1 hour and 15 minutes, or until the edges are golden and the center has a slight jiggle when nudged.

Shut off the oven and crack open the door. Allow the cheesecake to remain inside for 45 minutes.

Then remove the cheesecake and let it cool at room temperature for 30 minutes before transferring to the refrigerate to chill overnight.

Note: due to the amount of cookie dough bites in the batter, the surface may crack. You can spread the cracks back together with a small palette knife or leave it as is since the surface will be covered in frosting after chilling.

After the cheesecake has chilled overnight, make the sour cream frosting.

In the bowl of a hand or stand mixer with the paddle attachment, mix the butter until smooth.

Then mix in the sour cream, followed by the powdered sugar and vanilla.

Spread the frosting over the cheesecake and top with sprinkles. Enjoy!