Lightly spray the bottom of a 9" round springform pan. Place a parchment round in the bottom of the pan and spray the bottom and sides again. Set aside.

In a large bowl, combine the cookie crumbs and melted butter and toss to combine. Mixture should be moistened. Press the mixture evenly into the prepared pan and freeze for 30 minutes or until firm.

While crust chills, make your filling: Cream together the cream cheese, sugar, and vanilla in the bowl of a stand mixer until fluffy, 2 minutes. Melt the white chocolate chips and heavy cream together in a medium bowl for 30 seconds in the microwave, stirring until melted. Beat in the melted white chocolate until combined. Lastly, fold in the whipped topping until fluffy. Gently fold in the chopped cookies.

Spread the cheesecake mixture evenly into the prepared pan and smooth out the top. Refrigerate for 4 hours or until firm.

To make your ganache: pour the heavy cream into a microwave-safe bowl. Microwave for 30 seconds or until hot. Pour the hot heavy cream evenly over a bowl of the white chocolate chips. Let the mixture sit, undisturbed, for about 2 minutes or until melted. Stir until smooth. Use one drop of pink food coloring to tint the ganache a light pink color.

Pour and spread the ganache evenly over the top of the cheesecake. Immediately top with the rainbow non-pareils sprinkles. Let ganache set for about 30 minutes before serving. Just before serving, pipe a little whipped cream around the edges of the cheesecake and garnish with whole animal cookies. Store leftovers covered in the fridge.