Preheat oven to 350 degrees. Place a parchment circle into the bottom of a 9.5-inch springform pan.
Measure out 1/2 cup of sugar cookie mix from the bag and set aside.
In a large mixing bowl, add in the sugar cookie mix, butter, and egg. Stir until a cookie dough ball forms. You can use a hand mixer to beat until the cookie dough forms.
Press the sugar cookie dough evenly into the bottom of a 9.5-inch springform pan.
Place in the oven and let bake for 25 minutes until the center is set and the edges are golden brown.
Remove from the oven and let cool.
In a mixing bowl, add in the cream cheese, the remaining 1/2 cup of sugar cookie mix, and granulated sugar. Mix until completely incorporated. Scrape the sides and bottom of the bowl and mix again to avoid any lumps of cream cheese in your batter.
Add in vanilla extract and eggs one at a time. Mix each egg completely before adding the next. Also scrape down the bowl after adding each egg.
Add in the sour cream and frosted sugar cookie coffee creamer. Mix until incorporated.
Just before adding the cheesecake mixture, line the outside of the springform pan with heavy duty tin foil. I double wrap it to prevent the water from leaking in. Spray the inside of the pan with non-stick cooking spray.
Pour the cheesecake filling into the cooled crust.
Place the springform pan in a slightly larger baking pan. Fill the outer pan with water. Fill it so it at least goes a quarter of the way up the springform pan. This will keep the cheesecake from cracking.
Place in the oven at 325 degrees and let bake for 1 hour and 20 minutes or until done. To make sure the cheesecake is done, give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it's done. If it jiggles all over, it needs to bake longer. Turn off the heat and crack the oven door slightly. Let it cool in the oven for an hour or two. I kept mine in the oven for about 2 and a half hours and then placed it in the fridge.
In a mixing bowl, add in the heavy cream and powdered sugar. Beat until soft peaks start to form.
Add in the instant vanilla pudding mix. Continue to beat until it becomes thick and smooth.
Add the frosting into a piping bag with a 1M tip. Pipe 10 to 12 swirls on top of the cheesecake.
Add some Christmas sprinkles to the top of the swirls.
Refrigerate until ready to serve. I suggest letting the cheesecake chill overnight before adding the frosting and serving.