✓ Preheat oven to 325°F (165°C) and line a 9‑inch springform pan with parchment

✓ Combine crushed sugar cookies and melted butter in a bowl and stir until evenly coated

✓ Press the cookie mixture firmly into the pan bottom and bake for 8 minutes or until lightly golden

✓ Remove crust and let cool completely while preparing the filling

✓ Beat cream cheese in a mixer on medium speed until smooth and free of lumps

✓ Gradually add granulated sugar and continue mixing until light and fluffy

✓ Add eggs one at a time, mixing on low after each addition until glossy

✓ Stir in vanilla extract and sour cream until fully incorporated

✓ Fold in Christmas-colored sprinkles gently with a spatula

✓ Pour the cheesecake batter over the cooled crust and smooth the top

✓ Place the pan on a baking sheet and bake for 45‑50 minutes until edges are set and center gently wobbles

✓ Turn off oven, crack the door, and let cheesecake cool inside for 1 hour

✓ Refrigerate cheesecake for at least 4 hours or overnight

✓ Spread a thin layer of whipped cream over the surface before serving

✓ Scatter extra Christmas sprinkles on top for garnish

✓ Release the springform pan gently and slice with a warm knife

✓ Serve chilled, optionally with a drizzle of caramel sauce