Prepare the Crust:

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, mix the crushed sugar cookies with melted butter until it resembles wet sand.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake for 8 minutes, then remove from the oven and let it cool slightly.

Prepare the Filling:

5. Reduce the oven temperature to 325°F (163°C).
6. Beat the cream cheese in a large bowl until smooth and creamy.
7. Add the sugar and mix until well combined.
8. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
9. Pour in the sugar cookie-flavored coffee creamer and mix until the batter is smooth.

Assemble and Bake:

10. Pour the cheesecake filling over the cooled crust, spreading it evenly.
11. Place the springform pan on a baking sheet to catch any drips.
12. Bake for about 1 hour, or until the center is set but slightly jiggles when gently shaken.
13. Turn off the oven, crack the oven door open, and let the cheesecake rest inside for 1 hour to prevent cracking.

Chill the Cheesecake:

14. Remove the cheesecake from the oven and let it cool to room temperature.
15. Refrigerate for at least 4 hours, preferably overnight, to set completely.

Prepare the Topping:

16. In a bowl, combine the heavy cream and sugar cookie-flavored coffee creamer.
17. Using a mixer, whip until stiff peaks form.
18. Spread the whipped topping over the chilled cheesecake.
19. Add festive sprinkles if desired.

Serve:

20. Carefully remove the cheesecake from the springform pan.
21. Transfer to a serving platter, slice, and serve chilled.