Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and spray sides with non-stick spray.

Spread flour on a baking sheet and bake at 300°F (150°C) for 5-7 minutes to heat-treat. Cool completely.

In a bowl, whisk heat-treated flour, salt, and baking powder. Cream butter and sugar in another bowl, then mix in egg and vanilla. Gradually stir in dry ingredients. Press into prepared pan and bake for 20-25 minutes.

Prepare edible cookie dough by beating butter and sugar together, then mix in vanilla and milk, followed by heat-treated flour until a dough forms. Freeze small pieces.

Lower oven to 325°F (160°C). Beat cream cheese and sugar until smooth, then add sour cream, heavy cream, and vanilla. Add eggs one at a time, folding in cookie dough pieces.

Pour cheesecake filling over crust and bake in a water bath for about 75-85 minutes. The edges should set with a slight jiggle in the center.

Let cheesecake cool in oven with door ajar for 30 minutes, then refrigerate for at least 6 hours.

For the ganache, heat heavy cream until warm, pour over white chocolate, and stir until smooth.

Once chilled, pour ganache over cheesecake, adding cookie dough pieces or sprinkles on top as desired.