Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by spraying it with non-stick spray.

In a food processor, pulse graham cracker crumbs until finely crushed. Mix with melted unsalted butter and press into the bottom of the pan. Bake for 10 minutes and let cool.

In a stand mixer, beat softened cream cheese until light and fluffy. Gradually add sugar and flour until smooth.

On low speed, add heavy whipping cream and then the eggs one at a time, mixing just until incorporated.

Pour half of the batter over the cooled crust, layer the Little Debbie Christmas Tree Cakes, and top with remaining batter.

Bake for 15 minutes at 350°F, then reduce temperature to 200°F and bake for an additional 50-53 minutes until slightly jiggly in the center.

Turn off the oven and leave the door ajar for 15 minutes to cool.

Refrigerate overnight after letting it cool completely to room temperature.

To prepare the ganache, heat heavy cream until simmering and pour over chopped white chocolate. Whisk until smooth.

Pour ganache over chilled cheesecake and decorate with green sprinkles and red buttercream frosting.