Preheat your oven to 325°F (163°C). Grease and line the bottom of a 9" springform pan with parchment paper to prevent sticking.

For the shortbread crust, whisk together the flour, powdered sugar, and salt in a bowl. Add the cold, cubed butter and blend until crumbly. Mix in the milk until a dough forms. Press the dough into the bottom of the prepared pan and bake for 18-20 minutes, or until lightly golden. Tip: Keep an eye on the crust to avoid overbaking.

In the same bowl, prepare the sugar cookie dough by mixing the room-temperature butter, granulated sugar, milk, vanilla extract, flour, salt, and jimmies sprinkles. Roll the mixture into small balls and set aside. Tip: Make sure to use room temperature butter for easier mixing.

For the cheesecake filling, beat the cream cheese, granulated sugar, and flour together until smooth. Gradually add the vanilla extract, almond extract (if using), sour cream, and eggs one at a time, beating well after each addition. Gently fold in the cookie dough balls. Tip: Avoid overmixing to keep the cheesecake light and fluffy.

Butter the sides of the springform pan, pour in the cheesecake batter, and place the pan in a larger roasting pan filled with hot water. Bake for 1 hour and 15 minutes. Tip: The water bath helps prevent cracking.

Once baked, allow the cheesecake to cool in the oven with the door cracked for 45 minutes, then let it cool at room temperature for an additional 30 minutes before chilling in the refrigerator overnight.

For the frosting, mix the room-temperature butter, sour cream, powdered sugar, and vanilla extract until smooth. Spread the frosting over the chilled cheesecake and top with festive sprinkles. Tip: Use a spatula for a smooth finish on the frosting.