Preheat oven to 350-degrees and light spray the sides and bottom of 9-inch springform pan with nonstick spray. Add a 9-inch piece of parchment paper in the bottom of your springform and additional strips of parchment paper on the sides of your pan.

Finely crumble the vanilla creme cookies in a food processor or a gallon bag. Add melted butter to your crumbles and blend until finely coated. Pour the crumble mixture into the prepared springform pan and press into the bottom.

Let the crust rest in the fridge until the cheesecake filling is done.

In a large mixing bowl, beat the cream cheese until smooth. Add sugar, flour, and four Christmas Tree Cakes, mixing until smooth. Add vanilla extract and eggs one at a time, then add sour cream and heavy whipping cream, blending until smooth.

Pour half of the cheesecake mixture into the springform pan. Place six Christmas Tree Cakes on top, then spoon the remaining mixture on top. Remove air bubbles by gently tapping.

In a larger pan, add an inch of warm water and place the springform pan in it. Bake for 50 minutes to an hour until the edges are set and the middle jiggles like pudding. Leave the cheesecake in the oven with the door slightly open until cooled to room temperature.

For the ganache topping, microwave white baking chocolate and heavy whipping cream until smooth. Chill for 40 minutes, then spread on top of the cheesecake. Sprinkle with green sprinkles and pipe red cookie frosting.

For the whipped cream topping, whip heavy whipping cream, powdered sugar, and vanilla extract until firm peaks form. Pipe swirls on top of the cheesecake.

Serve immediately or store for up to 5 days in the fridge.