Preheat your oven to 350°F (175°C) and line a 9-inch springform pan with parchment paper.

Bake the flour on a baking sheet at 300°F (150°C) for 5–7 minutes to heat-treat it. Cool completely.

In a mixing bowl, cream together softened butter and sugar until light and fluffy. Add egg and vanilla, then incorporate flour and press into pan. Bake for 20–25 minutes until golden.

Beat together butter and sugar for cookie dough, then mix in vanilla and milk. Gradually add heat-treated flour, scoop into balls, and freeze.

Lower oven to 325°F (160°C). In a bowl, beat cream cheese and sugar until smooth, then mix in sour cream, heavy cream, vanilla, and eggs. Fold in frozen cookie dough.

Pour filling over crust in the springform pan and bake in a water bath for 75–85 minutes until edges are set but center is slightly jiggly.

Cool cheesecake in the oven with the door cracked for 30 minutes, then chill in refrigerator for at least 6 hours or overnight.

For ganache, heat cream and pour over white chocolate, stirring until smooth. Once cheesecake is chilled, pour ganache over it.

Top with remaining cookie dough pieces and sprinkles if desired. Slice and serve.