Preheat the oven to 325 degrees Fahrenheit.

Pulse the golden Oreos in a food processor until they are fine crumbs.  Mix together the crust ingredients in a mixing bowl.

Press this mixture into the bottom of a 9 inch springform pan and press the mixture up the sides of the pan approximately ½ inch.

Bake for 8 minutes and then cool at room temperature.

Beat the softened cream cheese with a hand held mixer or stand up mixer until soft and creamy.

Mix in the granulated sugar, flour and vanilla extract for 1-2 minutes until combined.  Scrape down the sides of the bowls as needed.

Slowly add in the eggs, one at a time, until each egg is fully combined.  Be careful not to over mix.

Keep the mixer speed on low and mix in the sour cream and heavy cream until both are thoroughly combined.

Pour half of the cream cheese mixture over the crust. Smooth it out as much as possible with a spatula.

Place the Little Debbie Cakes on top of the cheesecake batter and gently press them down into the batter.

Pour the remaining cheesecake batter on top and gently tap the cheesecake against the counter to get out any air bubbles.

Place the pan into a large pan and pour boiling water around the cheesecake pan until it goes up approximately halfway up the side of the cheesecake pan.

Bake for 55-65 minutes.  The edges should be set and the center should still appear jiggly.

Turn the oven off and crack the oven door. Let the cheesecake sit in the oven for 45 more minutes until the cheesecake has cooled to room temperature.

Remove from the oven and carefully remove the cheesecake from the water.

Chill in the refrigerator for at least 4 hours or overnight.

Place the heavy cream in a microwave safe bowl and heat in 30 second intervals until the cream is hot but not boiling.

Pour the cream over the white chocolate and let sit for a few minutes and then stir until thoroughly combined and smooth.

Remove the cheesecake carefully from the springform pan by running a knife around the sides of the cheesecake to release the cheesecake from the pan and move the cheesecake to a serving plate.

Pour the white chocolate and cream mixture over the top of the cheesecake and smooth it out. Sprinkle the green sanding sprinkles on top.

Cream lines over the cheesecake to look like a Little Debbie Christmas Tree cake with the premade red frosting.

Then the cheesecake is ready to serve immediately or refrigerate, covered, for up to 3-5 days.  Enjoy!