Prepare the Crust

Preheat oven to 350°F. Lightly spray the bottom and sides of a 9-inch springform pan with nonstick spray. For best results, line the bottom with a round of parchment paper and add parchment strips along the sides of the pan as well.

Finely crumble the vanilla creme cookies using a food processor or a sealed gallon bag and rolling pin. The crumbs should be very fine, almost sandy.

Add the melted butter to the crumbs and mix until evenly coated. Stir in the Christmas nonpareils.

Press the mixture firmly into the bottom of the prepared springform pan, creating an even, thin crust layer. Place the pan in the refrigerator to chill while you prepare the cheesecake filling.

Make the Cheesecake Filling

While the crust chills, add the softened cream cheese to a large mixing bowl. Beat on medium speed until completely smooth, stopping to scrape down the sides of the bowl.

Add the granulated sugar, flour, and four Christmas Tree Cakes. Continue mixing until the mixture is smooth and fully blended, with no visible chunks remaining.

Add the vanilla extract, then the eggs one at a time, mixing just until incorporated after each addition. Finally, add the sour cream and heavy whipping cream and mix until smooth and creamy, scraping down the bowl as needed.

Assemble the Cheesecake

Remove the springform pan from the refrigerator. Wrap the outside of the pan tightly with aluminum foil to protect it from moisture, or place it inside a slightly larger oven-safe pan.

Pour half of the cheesecake batter into the crust. Arrange six Christmas Tree Cakes evenly on top of the batter. Spoon the remaining cheesecake mixture over the cakes, spreading gently to cover them completely.

Tap the pan lightly on the counter to release any air bubbles.

Place the wrapped springform pan into a larger roasting pan. Carefully pour warm water into the larger pan until it reaches about one inch up the sides, creating a water bath.

Bake

Transfer the cheesecake to the oven and bake for 50 minutes to 1 hour. The edges should be set, and the center should jiggle slightly like pudding. If the center moves more than that, continue baking in 5-minute intervals.

Once baked, turn off the oven and crack the door open slightly. Allow the cheesecake to cool slowly in the oven until it reaches room temperature. This step helps prevent cracking.

Prepare the Ganache Topping

In a microwave-safe bowl, combine the white baking chocolate and heavy whipping cream. Microwave in 30-second intervals, stirring between each, until smooth.

Refrigerate the ganache for about 40 minutes, stirring every few minutes, until thickened but spreadable.

Once the cheesecake has cooled, spread the ganache evenly over the top. Sprinkle with green sanding sugar and pipe wavy lines across the top using the red cookie frosting, creating a festive Christmas Tree Cake–inspired design.

Cover and refrigerate the cheesecake overnight.

Make the Whipped Cream Topping

Just before serving, prepare the whipped cream. In a mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Beat on medium speed until firm peaks form.

Transfer to a piping bag fitted with a 1M tip and pipe decorative swirls along the top of the cheesecake.

Serve immediately.