Pour cream cheesecake mixture over the sugar cookie crust.
Make flattened “chunks” of cookie dough with the remaining 1/2 of the dough. Place them evenly over the top of the cheesecake mixture. (They will sink, melt, and then rise to form the top crust).
Bake for 30 minutes or just until the sugar cookie shows a golden color.
Let cool for at least an hour. Add sprinkles once completely cooled.
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