Preheat oven to 350 degrees. Spray the sides of the 9.5-inch springform pan with nonstick baking spray. Wrap the sides of the pan with a strip of parchment paper.
Measure out ½ cup of sugar cookie mix from the bag and set it aside for the cheesecake batter.
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 the prepared 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 while you work on the cheesecake filling.
In a mixing bowl, add in the cream cheese, the ½ cup of sugar cookie mix, and granulated sugar. Beat with the hand mixer on medium 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, wrap the outside of the springform pan with 2 layers of heavy-duty tin foil.
Pour the cheesecake filling on top of the crust.
Place the springform pan in a slightly larger baking pan. Fill the outer pan with 1 inch of water. This will keep the cheesecake from cracking.
Reduce oven to 325 degrees.
Place the cheesecake in the oven and bake for 1 hour and 20 minutes or until done. To make sure the cheesecake is done, gently 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 1 to 2 hours and place in the fridge to chill overnight. Add the frosting after it's chilled overnight.
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.