✓ Preheat oven to 350°F (175°C); line a 9‑inch springform pan with parchment.

✓ Combine 1 ¾ cups flour, baking soda, and salt in a bowl; whisk briefly.

✓ Cream ¾ cup butter with 1 cup cane sugar until light and fluffy, about 2 minutes.

✓ Add egg, yolk, and vanilla; mix until just incorporated.

✓ Gradually add dry flour mixture; stir until a crumbly dough forms.

✓ Fold in ⅓ cup sprinkles; ensure even distribution.

✓ Press dough evenly into the bottom of the prepared pan; use the back of a spoon.

✓ Bake crust for 10 minutes or until edges turn golden; remove and set aside to cool.

✓ Reduce oven temperature to 325°F (165°C) for the cheesecake.

✓ Beat 32 oz cream cheese in a large bowl until smooth; avoid overmixing to prevent cracks.

✓ Add ⅔ cup cane sugar; mix until fully dissolved.

✓ Incorporate sour cream and ½ cup heavy cream; blend until creamy.

✓ Add 4 eggs one at a time, mixing on low speed after each; stop once just combined.

✓ Stir in 1 ½ cups flour and 5 tbsp milk; mix until batter is uniform.

✓ Gently fold in white chocolate chips; they should remain whole.

✓ Pour filling over the pre‑baked crust, smoothing the top with a spatula.

✓ Place a shallow pan of hot water on the lower oven rack to create a water bath.

✓ Bake for 45 minutes or until the center is set but still slightly wobbling.

✓ Turn off oven, crack the door, and let cheesecake cool inside for 1 hour; this prevents sudden temperature change.

✓ Remove cheesecake from water bath; run a thin knife around the edge to release from pan.

✓ Refrigerate for at least 4 hours or overnight; chilling firms the texture.

✓ Whisk ⅓ cup heavy cream until soft peaks form; spread a thin layer over the top of the chilled cheesecake.

✓ Scatter a few extra sprinkles for garnish; press lightly to adhere.

✓ Run a hot, damp knife around the perimeter; slice into 12 equal wedges.

✓ Serve each slice on a dessert plate; optionally dust with a pinch of powdered sugar.