1-Begin with the shortbread crust: Preheat oven to 325°F. Grease and line the bottom of a 9-inch pan with parchment paper. Whisk flour, powdered sugar, and salt, then incorporate cold cubed butter by hand until crumbly. Add milk to form a moist, crumbly dough, press into the pan, and bake for 18-20 minutes. Keep the oven at 325°F for the next steps.

2-Next, prepare the sugar cookie dough: Beat butter and sugar until smooth, then mix in milk and vanilla. Add flour and salt, and before fully combining, fold in sprinkles. Pinch off small pieces and roll into bite-sized balls, then set aside.

3-For the cheesecake batter: Boil water on the stove and place a roast pan on the oven’s bottom rack. Beat cream cheese, sugar, and flour on low speed until smooth. Add vanilla, almond extract, and sour cream, mixing on low, then add eggs one at a time, mixing slowly. Gently fold in the cookie dough balls. Butter the sides of the cheesecake pan, pour in the batter, and place the pan on the middle oven rack above the roast pan filled with boiling water. Bake for 1 hour 15 minutes until the edges are golden and the center slightly jiggles. Turn off the oven, crack the door, and leave the cheesecake inside for 45 minutes. Cool for 30 minutes at room temperature, then refrigerate overnight.

4-Finish with the sour cream frosting: After chilling, beat butter until smooth, then mix in sour cream, powdered sugar, and vanilla. Spread evenly on the cheesecake and decorate with sprinkles. The total preparation includes prep time of about 1 hour, cook time of 1 hour 15 minutes, chill time overnight, and total time of approximately 2 hours 15 minutes plus chilling.