Make the Crust

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

In a medium bowl, combine flour, powdered sugar, and salt. Cut in cold cubed butter using a pastry cutter or fork until the mixture is crumbly. Stir in milk until a dough forms.

Press the dough evenly into the bottom of the prepared pan. Bake for 18–20 minutes until lightly golden. Allow to cool while preparing filling.

Make the Sugar Cookie Dough

In the same bowl, beat butter and sugar until light and fluffy. Mix in milk and vanilla.

Stir in flour and salt until dough forms. Fold in sprinkles.

Roll into small bite-sized balls and place on a plate. Set aside.

Make the Cheesecake Batter

Lower oven temperature to 325°F (163°C).

In a large mixing bowl, beat cream cheese until smooth on low speed. Mix in sugar and flour until just combined.

Add vanilla and almond extract (if using). Blend in sour cream until creamy.

Add eggs one at a time on low speed, mixing just until incorporated. Do not overmix.

Assemble the Cheesecake

Pour half the cheesecake batter onto the cooled crust. Scatter half the cookie dough balls over the top.

Add remaining batter and top with the rest of the cookie dough balls, gently pressing them in.

Prepare a water bath: place a roasting pan on the bottom rack of the oven, pour in boiling water, then place cheesecake on the middle rack above.

Bake for 60–70 minutes, until edges are set and the center has a slight jiggle.

Turn off oven, crack door, and allow cheesecake to cool inside for 1 hour. Then refrigerate overnight.

Frosting and Finish

In a medium bowl, beat butter and sour cream until smooth. Gradually mix in powdered sugar and vanilla until fluffy.

Spread frosting over cooled cheesecake and decorate with sprinkles. Slice and serve chilled.