Preheat your oven to 375°F. Line a 9x9-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.

Crumble the cookie dough into small pieces and spread them evenly in the bottom of the prepared pan. Sprinkle about 2 tablespoons of the sprinkles over the dough and gently press to help them stick.

Bake the crust for about 20 minutes or until lightly golden. Transfer to a wire rack and let 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 eggs one at a time, mixing well after each addition. Mix in the vanilla and salt 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!