Sugar Cookie Cheesecake

Ingredients

• 1 1/4 cup (160g) all-purpose flour
• 1/2 cup (60g) powdered sugar
• Pinch of kosher salt
• 1/2 cup (110g) unsalted butter, cold and cubed
• 2 tbsp milk
• 6 tbsp unsalted butter, room temp
• 3/4 cup (150g) granulated sugar
• 1/2 tsp vanilla extract
• 1 cup (130g) all-purpose flour
• 1/2 tsp kosher salt
• 3 tbsp jimmies sprinkles
• 4 8oz blocks full fat cream cheese, room temp
• 1 cup (200g) granulated sugar
• 2 tbsp all-purpose flour
• 1 tsp vanilla extract
• 1/4 tsp almond extract (optional)
• 3/4 cup (185g) sour cream, room temp
• 4 large eggs, room temp
• 1/3 cup (80g) sour cream
• 1 1/2 cups (165g) powdered sugar
• Sprinkles, for topping

Method

1. Preheat oven to 325°F. Grease and line the bottom of a 9-inch springform pan with parchment.
2. Whisk together flour, powdered sugar, and salt for the crust in a small bowl.
3. Cut cold butter into the mixture with your hands until fully incorporated.
4. Add milk and mix until the dough is moist but crumbly.
5. Press the dough into the bottom of the pan and bake 18-20 minutes. Keep oven at 325°F afterward.
6. In the same bowl, beat butter and sugar together until smooth for the cookie dough bites.
7. Mix in milk and vanilla, then flour and salt.
8. When mostly combined, fold in the sprinkles to finish the dough.
9. Pinch off small pieces and roll into tiny cookie dough balls; set aside.
10. Place a roasting pan on the oven's bottom rack. Bring a pot of water to a boil for the water bath.
11. Make the cheesecake batter: beat cream cheese, sugar, and flour together on low speed until smooth.
12. Mix in extracts and sour cream, scraping the bowl as needed.
13. Add eggs one at a time, mixing on low speed after each addition.
14. Gently fold the cookie dough balls into the batter by hand.
15. Butter the sides of the springform pan and pour in the batter.
16. Pour the boiling water into the roasting pan in the oven, then place the cheesecake on the rack above it.
17. Bake for about 1 hour 15 minutes, until edges are golden and the center jiggles slightly.
18. Turn off the oven, crack the door, and let the cheesecake sit inside for 45 minutes.
19. Cool at room temperature for 30 minutes, then refrigerate overnight to fully set.
20. Once chilled, make the frosting: beat butter until smooth.
21. Mix in sour cream, then powdered sugar and vanilla until fluffy.
22. Spread frosting over the chilled cheesecake and top with sprinkles before serving.