Cookie Crust: Add the Golden OREO cookies to a food processor and grind into fine crumbs. Add the melted butter and process again until fully combined. Press the crust mixture over the bottom of a 9-inch spring form pan and bake for 5 minutes at 350. Remove and allow to cool while preparing the filling.

Cheesecake Filling: In a large bowl or the bowl of a stand mixer, beat the softened cream cheese at medium speed until smooth. Then add the sugar, vanilla, and salt to the cream cheese mixture. Beat again. Then beat the eggs in one at a time.

Prepare the springform pan by covering in three layers of foil.

Spread half of the cheesecake batter in the springform pan evenly, then gently arrange the Little Debbie cakes on top of the batter with the points facing the center. Pour the remaining batter over the cakes. 

Place the cheesecake pan in a large roasting pan or skillet to prepare for a water bath. Add 1-2 cups of HOT water to the roasting pan or skillet.

Bake at 300 degrees for 60-70 minutes until the edges begin to turn golden brown. After baking, prop open the oven door and allow the cheesecake to cool inside the over for one hour. Remove from the oven and let the cheesecake cool on a wire rack. Once cooled, transfer to the refrigerator for at least to hours, but preferably overnight.

Ganache Topping: Add the white chocolate chips and heavy cream to a microwave safe bowl. Melt in the microwave at 50% power for one minute. Remove and stir. Continue to microwave at 50% power in 30 second intervals, stirring in between. It took about 2 minutes for my chocolate to melt. Refrigerate the ganache until it thickens up slightly, then spread the ganache evenly over the top of the cake. When the ganache has cooled a little, pipe the red frosting in squiggly lines across the top and sprinkle with the green sugar sprinkles. Refrigerate the cheesecake for at least one hour before serving, for best results.