Prepare the springform pan, mix the sugar-cookie dough, press it into the bottom, and bake until lightly golden. Cool while preparing the filling.

Heat-treat the flour, cool it, mix the egg-free dough, roll small pieces, and freeze them until firm.

Beat cream cheese and sugar until smooth. Add sour cream, cream, vanilla, and eggs on low speed. Fold in most of the chilled cookie dough pieces.

Bake in a water bath until the edges are set and the center wobbles slightly. Cool gradually, then refrigerate at least six hours or overnight.

Make the white chocolate ganache, pour it over the cold cheesecake, and finish with reserved cookie dough pieces and sprinkles.