Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Bake the flour for 5 minutes to eliminate any bacteria. Mix baked flour with baking soda and salt. In another bowl, beat butter and sugar until creamy, blend in egg and vanilla. Gradually add dry ingredients mixed with sprinkles, press dough into pan. Bake for 25-30 minutes until golden.

While crust bakes, whisk together heat-treated flour and a pinch of salt. Beat butter and sugar until fluffy, add milk and vanilla. Combine dry ingredients and finish with sprinkles. Roll dough into small balls and freeze for 30 minutes.

Preheat oven to 325°F (160°C). Beat cream cheese with sugar until smooth. Add sour cream, heavy cream, and vanilla, mixing until blended. Beat in eggs one at a time. Fold in half the cookie dough balls. Pour mixture over cooled crust.

Prepare a water bath by wrapping the pan in aluminum foil. Place in a larger dish and add hot water halfway up the pan. Bake for 80-90 minutes until center is set but jiggly. Leave in oven cracked for 30 minutes, then cool completely before chilling for at least 6 hours.

For ganache, heat heavy cream in a saucepan until steaming. Pour over chocolate chips in a bowl, let sit for 5 minutes then whisk until smooth. Drizzle ganache over cheesecake and decorate with remaining cookie dough balls and sprinkles.