Preheat oven to 350°. Spray an 8x8 baking dish with non-stick spray; set aside.

Using a hand mixer, beat together egg, vanilla extract, and cream cheese in a large bowl.

Cut the roll of sugar cookie dough in half and press one half into the bottom of the baking dish in an even layer.

Pour cream cheesecake mixture over the sugar cookie crust.

Make flattened “chunks” of cookie dough with the remaining 1/2 of the dough. Place them evenly over the top of the cheesecake mixture. (They will sink, melt, and then rise to form the top crust).

Bake for 30 minutes or just until the sugar cookie shows a golden color.

Let cool for at least an hour. Add sprinkles once completely cooled.