Preheat your oven to 325°F (160°C) and lightly grease a 9-inch springform pan.

Press the sugar cookie dough into the bottom of the prepared springform pan and bake for about 10 minutes until lightly golden.

In a large mixing bowl, beat together the softened cream cheese and granulated sugar until creamy. Add the eggs one at a time, mixing well. Incorporate sour cream, vanilla extract, and almond extract until smooth.

Pour the cheesecake filling onto the cooled sugar cookie crust and evenly spread the mixture. Bake for 55-65 minutes until the center is almost set.

Let the cheesecake cool at room temperature for about an hour, then refrigerate for at least 4 hours or overnight.

Before serving, remove from the springform pan and top with whipped cream, Christmas sprinkles, and crushed sugar cookies.