In a large mixing bowl, cream together 1 cup of unsalted butter and 1 cup of granulated sugar until fluffy and pale, about 2-3 minutes. Gradually mix in 2 tablespoons of milk and 1 teaspoon of pure vanilla extract. Slowly fold in 2 ½ cups of all-purpose flour and ½ teaspoon of salt until a soft dough forms.

Preheat your oven to 350°F (175°C). Press ⅔ of the prepared sugar cookie dough into the bottom of a greased 9-inch springform pan. Bake for 12-15 minutes or until the edges are golden brown. Allow to cool completely.

Mix the remaining sugar cookie dough with ½ cup of festive sprinkles, form into small balls, and chill.

In a mixing bowl, beat together 24 oz of room temperature cream cheese and ¾ cup of sugar until smooth. Add 1 teaspoon of vanilla and 3 large eggs, mixing one at a time.

Pour ⅓ of the cheesecake filling over the cooled crust, then gently fold in half of the chilled cookie dough bites into the remaining filling and pour this on top. Top with remaining filling and cookie dough bites.

Bake for 50-60 minutes until the center is slightly jiggly. Cool in the oven with the door cracked for 1 hour, then refrigerate for at least 4 hours.

Heat-treat ½ cup of flour for 5 minutes at 350°F (175°C). Cream ½ cup of softened butter and 1 cup of sugar until light. Add cooled flour, 2 tablespoons of milk, and 1 teaspoon of vanilla, mixing until smooth.

Once the cheesecake has chilled, spread the cookie dough frosting over the top and decorate with sprinkles. Chill again for 30 minutes before serving.