1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan, line the bottom with parchment, and wrap the outside with foil if you plan to use a water bath.

2. Crush the sugar cookies into fine crumbs, then mix them with the melted butter, 2 tablespoons granulated sugar, and the salt until evenly moistened.

3. Press the crumb mixture firmly into the bottom of the springform pan and bake for 8–10 minutes, until lightly golden and fragrant. Set aside to cool slightly.

4. Reduce the oven temperature to 300°F (150°C). In a large bowl, beat the softened cream cheese until completely smooth and free of lumps.

5. Add 1 cup granulated sugar to the cream cheese and beat until fluffy, scraping down the sides of the bowl as needed.

6. Mix in the sour cream, 1/2 cup heavy cream, 2 teaspoons vanilla extract, and 1/4 teaspoon almond extract until smooth.

7. Sprinkle in the cornstarch and mix just until combined, then add the eggs one at a time on low speed, mixing only until each egg disappears.

8. Gently fold 1/2 cup red and green sprinkles into the batter with a spatula, being careful not to over-mix.

9. Pour the cheesecake batter over the baked crust and smooth the top with an offset spatula.

10. Place the springform pan in a larger roasting pan and pour hot water into the outer pan until it reaches halfway up the sides of the springform, if using a water bath.

11. Bake for 55–65 minutes, until the edges are set and the center still has a slight wobble when the pan is gently shaken.

12. Turn off the oven, crack the door open slightly, and let the cheesecake sit inside for 30–45 minutes to cool gradually.

13. Remove the cheesecake from the oven and water bath, run a thin knife around the edge, and let it cool completely at room temperature.

14. Cover the cooled cheesecake and chill in the refrigerator for at least 4 hours or overnight until fully set.

15. When ready to serve, beat 1 1/2 cups cold heavy whipping cream with 1/3 cup powdered sugar, 1 teaspoon vanilla, and 1/4 teaspoon almond extract until stiff peaks form.

16. Spread or pipe the whipped cream over the chilled cheesecake and finish with extra sprinkles on top before slicing and serving.