Step 1

Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and lightly spray with nonstick spray. Set aside.

Step 2

In a large mixing bowl, combine the graham cracker crumbs and sugar.

Step 3

Mix in the melted butter until well combined and the mixture is a wet crumb texture.

Step 4

Press the crust evenly into the bottom and slightly up the sides of the prepared springform pan.

Step 5

Place into the oven on the center rack and bake for 10 minutes.

Step 6

Once baked, remove from the oven and place onto a wire cooling rack to let cool completely.

Step 7

Adjust oven temperature to 400°F.

Step 8

In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and sugar and mix together on medium speed until smooth.

Step 9

Add in the heavy cream, sour cream, salt, and vanilla bean paste and mix to combine.

Step 10

Add in the eggs and mix for 30 seconds, then add in the cornstarch and mix until just incorporated.

Step 11

Gently fold in the sprinkles. Overmixing the sprinkles will cause the batter to turn black.

Step 12

Cover the outside of the springform pan with aluminum foil to prevent water from seeping in.

Step 13

Pour the cheesecake batter on top of the prebaked crust. Place the springform pan into a large baking dish or broiler pan and fill with 1 inch of water.

Step 14

Place both pans into the preheated oven on the center rack and bake for 15 minutes.

Step 15

Reduce the heat to 250°F and continue baking for an additional hour.

Step 16

Turn the oven off and leave the cheesecake inside for 30 minutes.

Step 17

Open the oven door and leave the cheesecake inside for another 30 minutes to finish setting up.

Step 18

Once the cooldown time is up, remove the cheesecake from the oven and place it onto a wire cooling rack to let it cool completely.

Step 19

Once the cheesecake has completely cooled, cover it with plastic wrap, then place it into the refrigerator to chill for 8 hours.

Step 20

Towards the end of the chill time for the cheesecake, make the topping: Place the white chocolate chips into a heatproof bowl and set aside.

Step 21

Pour the heavy cream into a microwave bowl and heat in the microwave for 30-45 seconds.

Step 22

Pour the heated cream over the white chocolate chips and let sit for 1 minute.

Step 23

Stir the mixture, then place the bowl back into the microwave and heat for an additional 45 seconds to make sure the white chocolate is fully melted.

Step 24

Remove from the microwave and mix with a spoon until smooth. Set aside to cool completely.

Step 25

Once the cheesecake has chilled, remove it from the refrigerator, unmold it, and place it onto a cake stand or plate.

Step 26

Pour the cooled white chocolate mixture on top.

Step 27

Top with Christmas candies before the white chocolate sets.

Step 28

Once the white chocolate has set, cut the cheesecake into slices and serve.