Preheat your oven to 350°F (175°C). In a mixing bowl, combine your sugar cookie dough ingredients until well blended. Press this mixture firmly into the bottom of a cheesecake pan. Bake for about 10-12 minutes or until edges are lightly golden. Allow the crust to cool completely before adding filling.

In a large bowl, beat the softened cream cheese together with the granulated sugar until smooth. Add eggs one at a time, mixing until combined. Fold in vanilla extract gently.

Once your crust has cooled, pour the cheesecake filling into the center and spread evenly. Reduce oven temperature to 325°F (160°C) and bake for 50-60 minutes until edges are set but center has a slight jiggle.

After baking, turn off the oven and crack the door slightly to cool gradually. Once at room temperature, transfer the cheesecake to the refrigerator to chill overnight. Before serving, top with whipped cream and sprinkles.