1. Preheat oven to 325°F (163°C). Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl until the texture resembles wet sand.

2. Press the crust mixture firmly into a 9-inch springform pan. Bake for 8–10 minutes and let cool.

3. In a large bowl, beat softened cream cheese for 2–3 minutes until smooth.

4. Add granulated sugar and mix until fluffy.

5. Mix in sour cream, vanilla, and salt until fully combined.

6. Reduce mixer speed and add eggs one at a time, mixing just until incorporated.

7. Gently fold in chopped sugar cookies.

8. Pour filling over the cooled crust. Smooth the top with a spatula.

9. Optional: Place pan in a roasting dish with a water bath.

10. Bake for 55–65 minutes until edges are set and center slightly jiggles.

11. Turn off oven and crack the door. Let cheesecake cool inside for 1 hour.

12. Remove from oven, then refrigerate for at least 6 hours or overnight.

13. Before serving, whip cream with powdered sugar and vanilla until stiff peaks form.

14. Pipe or dollop whipped cream over the cheesecake.

15. Garnish with sprinkles and crushed cookies. Slice and serve!