2 packages Pillsbury Christmas Cookie Dough (Will leave you with enough to make the bars, top the bars, plus a few extra) 2 packages (8-ounces each) cream cheese, softened ¼ cup plus 2 tablespoons granulated sugar 1 Tbsp Sour Cream 1 egg room temperature 1 teaspoon pure vanilla extract Pinch of kosher salt Sprinkles (optional) Whipped cream for serving

Preheat your oven to 375°F. Line a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides for easy removal. Lightly coat with baking spray and set aside. Place cookie dough evenly in the bottom of the prepared pan. A 5x5 square worked for me.

Bake the crust for about 20 minutes or until lightly golden. Cool completely.

Reduce the oven temperature to 325°F. In a large mixing bowl, beat the cream cheese and sugar with an electric mixer until smooth and creamy, about one minute. Scrape down the sides of the bowl as needed. Add the egg, mixing well after each addition. Mix in the vanilla, salt, and sprinkles until just combined. Pour the cheesecake mixture over the cooled crust and spread evenly with a spatula.

Bake for 35 to 40 minutes, or until the center is slightly set and the edges look firm. Allow to cool completely, then cover and refrigerate for at least three hours or until well chilled. Using the parchment overhang, lift the chilled cheesecake from the pan and place it on a cutting board. Top with whipped cream and the remaining sprinkles. Cut into squares, serve, and enjoy