Preheat the oven to 350 degrees F.

Line an 8 x 8 inch baking dish with parchment paper. Arrange 25 Christmas tree sugar cookies in the pan, making sure they are touching each and press down slightly to form a crust.

Place the remaining cookies on a baking sheet and bake according to the package directions. Set aside to cool for decorating.

In a large bowl, beat the softened cream cheese, sour cream, vanilla and sugar with a hand mixer until smooth and creamy.

Add the eggs one at a time, mixing until just combined.

Gently fold in the sprinkles.

Pour the cheesecake filling over top of unbaked cookie crust and bake for 35-40 minutes or until edges are set and the center is slightly jiggly.

Let cool at room temperature, then refrigerate for at least 3 hours or until fully set.

Cut into squares.

Top each with a dollop of whipped cream and finish with a baked Christmas tree sugar cookie.